February 3rd is Chinese New Year. Whether you're Chinese or not, you can get into the holiday spirit with chef Ming Tsai's ginger braised whole chicken.
Vegetables, herbs and Chinese staples such as star anise, ginger, and soy sauce are combined with chicken stock. First season the chicken, and then braise it breast side up. Youll be serving a moist, delectable piece of chicken with healthy brown rice in no time.
Ginger is a super plant that has been shown to contain anti-inflammatory compounds that relieve arthritis pain, and some believe it can boost the immune system to help you avoid winter colds. Now thats a healthy start to the new year!
Ingredients
- 4 celery stalks, cut into 1/2-inch pieces
- 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 sauce or naturally brewed tamari sauce
- 2 quarts fresh chicken stock, or low-sodium canned chicken broth, plus extra, if needed
- Kosher salt and freshly ground black pepper
- One 5- to 6-pound whole chicken, wing tips folded over the back
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Click here for the written directions (recipe for house steam brown and white rice also included).
Yield: Serves four
