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V Star Anise-Ginger Braised Whole Chicken
Recipe from Ming Tsai. 15 minutes of prep time, and an hour 15 minutes cooking/sitting time. Recipe calls for celery, but I used celeriac and daikon since that's what we have from the farm as I am writing this in late January. Also served it with rice, which is very traditional in China. Serves 4-6.
4 celery stalks, cut into 1/2-inch pieces (or, celeriac - add other veggies such as daikon and turnips if desired)
2 large carrots, peeled and roll-cut into 1/2-inch pieces, or cut conventionally
2 large onions, cut into 1/2-inch dice
1 teaspoon black peppercorns
2 bay leaves
2 sprigs fresh thyme
1/4 bunch fresh flat-leaf parsley
2 star anise
2 tablespoons minced ginger
1/2 cup naturally brewed soy or wheat-free tamari sauce
2 quarts fresh chicken or vegetable stock or low-sodium canned broth, plus extra, if needed
Kosher salt and fresh black pepper
One 5- to 6-pound whole chicken, wing tips folded over the back
In a stockpot or large Dutch oven, combine celery, carrots, onions, peppercorns, bay, thyme, parsley, star anise, ginger and soy sauce. Add stock. Season with salt and pepper.
Season chicken inside and out with salt and pepper. Add chicken to the pot breast side up. It should be completely covered with stock, but if not, add more.
Cover and bring just to a simmer over medium-high heat. Reduce heat to low and barely simmer for 45 minutes. Turn off heat and let pot stand, covered, 30 minutes to 1 hour (the chicken won’t cook further after 30 minutes). Remove chicken and strain broth, reserving vegetables. Carve chicken and serve with vegetables and bowls of broth.