Chinese-Style Simmered Dish With Star Anise and Ginger

Chinese-Style Simmered Dish With Star Anise and Ginger

Enjoy the flavors of fall in advance. I used satoimo taro roots. I used chestnuts as well this time.

Ingredients: 5-6 servings

Chicken thighs
500 g
Satoimo (taro roots)
500 g
Cooked and chopped bamboo shoots
300 g
Dried shiitake mushrooms
1 thumb
Japaese leek (please use the green part)
Soy sauce
1/2 cup
Shaoxing wine
3 tablespoons
4 tablespoons
6 cups
1 tabelspoon
Star anise
2 pieces
a small amount


1. Prepare the ingredients first. Peel the satoimo taro roots, and rub with salt. Put in a pot with water, bring to a boil, and drain the water. The flavour will get absorbed easily by doing this job.
2. Start cutting the ingredients. Cut the chicken, bamboo shoots, and carrot into large pieces. Rehydrate the dried shiitake mushrooms in water, and cut into 4 even pieces.
3. Thinly slice the ginger, and chop the Japanese leek. Heat oil in a pressure cooker or a frying pan, and stir-fry the ginger and Japanese leek.
4. When fragrant, add the chicken, and continue stir-frying. When cooked through, transfer to the pressure cooker. Pour in the water, and bring to a boil.
5. Add all the remaining vegetables. When it starts to boil, skim off the scum carefully.
6. Add all the flavouring ingredients. Add the star anise at the end, and cook for 15 minutes in the pressure cooker.
7. Leave it for a while, and you're done. Adjust the taste with a small amount of salt at the end, and enjoy.

Story Behind this Recipe

Heat wave has finally broken, so I feel like eating nice warm simmered dishes now.