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Recipe For The Week 10/22/16

Anise Star and Ceylon Cinnamon Sticks (True Cinnamon) are key ingredients for this dish, and they add the deliciously different tastes to this old Chinese recipe. These two spices are used in the marinade as well as the sauce, and the result is a sweet and savory dish that is truly unique and full of flavors.


For The Marinade:

1 Tblspns minced garlic

1 Tblspns minced ginger

1/4 cup soy sauce

1/4 cup cooking sherry

2 cloves Anise Star

1 Ceylon Cinnamon Stick

1 Tblspn light brown sugar

For The Dish:

4- 5 boneless /skinless chicken breasts or thighs (or a combination)

1 Tblspn minced garlic

1 Tblspn minced ginger

1/4 cup soy sauce

1/4 cup cooking sherry

2 tsp. sesame oil

3 cloves Anise Star

2 Ceylon Cinnamon Sticks

2 scallions, chopped

1 Tblspn light brown sugar

1 bunch bok choy- green part only- large chop


Combine all marinade ingredients. Cover all pieces of the chicken with the marinade and refrigerate for 4 hours. Discard the marinade. Place all of the dish ingredients - except the chicken and the bok choy - in a large fry pan, and heat to a low boil. Add the chicken pieces and bring to a simmer. Cover the pan and cook for about 15 minutes or until the chicken is done. Remove the lid, add the bok choy and cook for another 2 minutes. Serve immediately, with rice.

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