by Delia Smith



Serves 2Ingredients

  • 4 plump, free-range chicken thighs
  • 5 fl oz (150 ml) Shaosing (Chinese brown rice wine)
  • 3 fl oz (75 ml) Japanese soy sauce
  • 1 heaped teaspoon peeled, grated fresh root ginger
  • 4 cloves garlic, crushed
  • 5 whole star anise
  • 1 teaspoon toasted sesame oil

To garnish:

1 small red chilli, deseeded and cut into fine shreds
1 spring onion, cut into fine shreds

To serve:

5 fl oz (150 ml) rice, cooked

Pre-heat the oven to 400°F (200°C).

I’m afraid you’re first going to have to remove the skin from the chicken, but because of all the lovely flavours, you won’t miss it. Then place the skinned chicken thighs in the casserole. Now mix the rest of the ingredients, and 2 fl oz (55 ml) water, together in a bowl and pour this mixture over the chicken. Place the casserole over a medium heat and bring the liquid to the boil. Now transfer it to the oven (no need to cover) and bake on the centre shelf for 40 minutes, turning the chicken halfway through the cooking time.

Serve the cooked chicken on a bed of plain rice with the sauce poured over and the shreds of chilli and spring onion sprinkled on top.