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.
David Tanis has a great poached chicken recipe with star anise. See here: http://www.nytimes.com/2011/07/06/dining/cold-boiled-chicken-a-la-chinois-recipe.html?ref=dining
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.
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 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.
http://www.foodandwine.com/recipes/tea-smoked-roast-chickens
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.blogspot.com/2011/06/shalinis-post.html The original http://www.epicurious.com/recipes/food/views/Vietnamese-Sandwiches-with-Five-Spice-Chicken-233499
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
Wonton Soup.
Or a Udon noddle bowl.
Or as a base for pho soup. (which normally uses beef stock instead chicken).
7 Comments
http://www.foodandwine.com/recipes/tea-smoked-roast-chickens
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.blogspot.com/2011/06/shalinis-post.html The original http://www.epicurious.com/recipes/food/views/Vietnamese-Sandwiches-with-Five-Spice-Chicken-233499
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
Wonton Soup.
Or a Udon noddle bowl.
Or as a base for pho soup. (which normally uses beef stock instead chicken).
http://www.food52.com/recipes/2543_brandy_fruit
http://www.food52.com/recipes/6098_sugar_plum_sherbet_with_star_anise
http://www.food52.com/recipes/6789_plum_and_star_anise_jam
http://www.epicurious.com/recipes/food/views/Carrot-Soup-with-Star-Anise-233384
http://www.mercurynews.com/recipes/ci_18853674