Star Anise and Ginger Braised Chicken

1.Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.

2.Season the chicken thighs with salt and pepper, then add them to the skillet, skin-side down. Sear for about 5-7 minutes until the skin is golden brown and crispy. Flip the chicken and cook for another 5 minutes. Remove the chicken from the skillet and set aside.

3.In the same skillet, add the sliced onion and cook until softened, about 3-4 minutes. Add the minced garlic and sliced ginger, cooking for an additional 1-2 minutes until fragrant.

4.Add the star anise pods, soy sauce, rice wine or dry sherry, chicken broth, and brown sugar to the skillet. Stir well to combine.

5.Return the chicken to the skillet, skin-side up, and bring the mixture to a simmer. Reduce the heat to low, cover, and let it braise for 30-35 minutes until the chicken is tender and fully cooked.

6.If you prefer a thicker sauce, mix the cornstarch with water to create a slurry. Stir the slurry into the sauce during the last 5 minutes of cooking and let it simmer until thickened.

7.Once done, drizzle the sesame oil over the chicken and give it a gentle stir to incorporate the flavors.

8.Serve the braised chicken hot, garnished with chopped green onions, over steamed rice or noodles.