{"id":20,"date":"2014-09-04T01:49:00","date_gmt":"2014-09-04T01:49:00","guid":{"rendered":"http:\/\/islandrooster.net\/dev\/food\/index.php\/2014\/09\/04\/asian-braised-chicken\/"},"modified":"2026-05-05T13:12:53","modified_gmt":"2026-05-05T05:12:53","slug":"asian-braised-chicken","status":"publish","type":"post","link":"http:\/\/thermogourmand.com.au\/index.php\/2014\/09\/04\/asian-braised-chicken\/","title":{"rendered":"Asian Braised Chicken"},"content":{"rendered":"
\"soy<\/a>

Asian Braised Chicken<\/p><\/div>\n

This recipe comes from one of my favourite cook books, Belinda Jeffery’s Collected Recipes. I took the book out of the library and then after renewing it twice, realised that I couldn’t do without it, so I purchased it. You can buy it here<\/a>.<\/p>\n

This recipe is called Braised Star Anise Chicken, but I don’t always put the star anise in, so I just like to call it Asian Braised Chicken. It is finger licking delicious and the stock can be frozen to use in other asian dishes. It’s fabulous for pork belly.<\/p>\n

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\n The Bush Gourmand<\/span>\n <\/div>\n

Asian Braised Chicken<\/h2>\n
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Ingredients
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