How to make it

  • Heat the oil in a large saucepan. Place the chicken in the pan and cook until browned, about 4 minutes per side. Transfer to a plate.
  • Pour off all but 1 tablespoon of oil from the pan. Add the ginger, garlic, rice wine, stock or water, honey, star anise, and soy sauce to the pan and bring to a boil.
  • Add the orange juice and the chicken reduce the heat to medium-low, cover, and simmer very gently for 15 minutes. Then turn the chicken pieces and continue to simmer gently until cooked through, about 5 minutes more, depending on the size of the chicken pieces.
  • Use a slotted spoon to transfer the chicken to a plate.
  • Adjust the seasoning, if necessary. Return the liquid to a simmer and reduce slightly, for around 2 minutes. Remove and discard the star anise. Return the chicken to the pan and turn to coat it in the sauce. Sprinkle with the spring onions.

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