Recipes with star anise
Here are a few wildly different ones:
Sam is a trusted home cook.
Make an Asian soup base. Chicken stock, celery, carrots, star anise, ginger, onion.
Simmer and remove the veggies and spices. Hold off on the soy and white pepper until you decide which way to take it.
That base can be taken in many directions:
A hot and sour soup
A egg drop soup
Or a Udon noddle bowl.
Or as a base for pho soup. (which normally uses beef stock instead chicken).
I LOVE star anise. We use it in two really awesome chicken recipes. This tea smoked one sounds more colpicated than it is, so worth it.
Also, excuse that I am referencing my own blog, it's not a shamelss plug but and adaptation from epicurious it's a lot quicked than the tea smoked chicken and really addictive http://summerofeggplant... The original http://www.epicurious.com...
WOW! Excuse all the spelling errors. That would 'complicated' 'shameless' and 'quicker'. Moving way too fast today, so I guess I'll get back to work now.
I just made granola and added Star Anise. It tastes great and gave it the kick I was looking for. Star Anise is a great spice which I love using. I use it for Indian spice blends, asian stocks and everything in between. I even do a citrus salad dressing where I use Star Anise as the star flavor no pun intended! Traditional Duck Confit changed up using Star Anise is great too. Add it to asian marinades. A little goes a long way. I usually buy whole and then grind it myself on an as needed basis.
David Tanis has a great poached chicken recipe with star anise. See here: http://www.nytimes.com...
Chinese cooking has recipes for meat using star anise. In the Time-Life Foods of the World series, volume on China, I find Red-cooked Pork Shoulder and Braised Star Anise Beef (with boneless beef shin). And I'm sure that's only the beginning.
Please enter a valid email address.
Well played. You deserve a cookie.
Is this cake really the "World's Best"? There's only one way to find out.
Is This Cake the "World's Best"?
Dinner Tonight: Chicken Kiev
Mary Berry’s 1970s Cooking Segments
Watch How to Make Your Own Sprinkles
Give Leftover Pasta a Second, More Flavorful Life
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)