Return to listing

Oriental Chicken

It’s hard to believe something so simple and easy can, firstly, be low-fat and secondly, taste so very good. I guarantee that once you’ve made this once, you’ll go on making it for ever.

 Oriental Chicken

  Serves 2

 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 gas mark 6, 400°F (200°C).
Oven temperatures and Conversions
Click here for information
You will also need a small flameproof casserole.

This recipe is taken from How to Cook Book Three and The Delia Collection: Chicken.


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

*PER SERVING (Chicken): 146 kcal, Fat: 4.5 g; Saturates: 1.1 g; Protein: 22.8 g; Carbohydrate: 4.5 g.
PER SERVING (Rice): 287 kcal, Fat: 2.7 g; Saturates: 0.7 g; Protein: 5.5 g; Carbohydrate: 64.3 g.


Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to

Related recipes

Oriental Pork Casserole with Stir-fried Green Vegetables Serves 4-6

Oriental Pork Casserole with Stir-fried Green Vegetables

Although this is described as a casserole, it actually cooks in no time at all, producing a depth of flavour that's quite irresistible.

Oriental Steamed Fish with Ginger, Soy and Sesame Serves 4

Oriental Steamed Fish with Ginger, Soy and Sesame

This can be a quick supper dish for the family or it's exotic enough for entertaining: all you need is a fan steamer – bamboo or the old-fashioned kind.

Oriental Turkey Stir-fry with Broccoli, Cashew Nuts and Shiitake Mushrooms Serves 2-3

Oriental Turkey Stir-fry with Broccoli, Cashew Nuts and Shiitake Mushrooms

The great thing about stir-fries is speed, and the great thing about turkey stir-fries is that the meat is already trimmed and prepared.




Popular topic
Latest post
Ask Lindsey... Eggs
28 Aug 2015 18:46
Coffee Break Romaine
28 Aug 2015 14:29
Food and travel Oz Holiday
14 Aug 2015 03:45
Can Anyone Help? Cooking couscous
26 Aug 2015 07:39
Books Recipes for 1
05 Aug 2015 09:50
Equipment Quartz kitchen worktops
24 Jun 2015 02:03
Gardening Indoor plants
21 Aug 2015 13:00
CMS solutions by