I’ve always had a soft spot for star anise. With it’s woody, earthy feel and pretty shape reminiscent of a fallen autumn leaf, it has a subtle yet vital presence that can be felt in some of the most iconic Cantonese dishes. From crispy duck to roast pork belly, the warming aniseed and liquorice-esque tones of star anise play an important role in creating a rich, deep flavour.
Star anise is also the predominant component in Chinese five-spice powder, so it often appears in recipes in this more potent ground form. Nevertheless, some of my favourite recipes call for whole star anise. These are usually slow-cooked and braised dishes that gently coax out the flavour of the spice. For example, the addition of whole star anise is absolutely essential in ow larm, a lusciously dark and velvety Cantonese dish of braised beef brisket.
I came up with today’s recipe because I had a craving for the warmth of star anise. The smattering of burnt orange leaves lining the footpath outside also reminded me that Autumn is the perfect season for star anise braised dishes to counter the chill in the air. First braised to maximise juiciness, then shredded to soak up the sauce, this star anise pulled chicken is also highly versatile: have it with rice and greens, between brioche burger buns, or mixed through egg noodles. I used bone-in and skin-on thighs because I find them extra succulent and flavoursome, but you could just as easily go for skinless and boneless thighs too.