CHICKEN PARES RECIPE | the classic star anise Filipino dish using poached chicken breasts

This is probably gonna be a little different from the Pares you’re used to seeing. First because chicken Pares / pares na manok isn’t usually a thing, and second, because I’m using chicken breasts. If you scroll into my videos, you’ll see that breaat isn’t my go-to part of the chicken. I personally prefer the thighs because it has more fat and therefore juicier, which in pinoy dishes (commonly sauce ridden and cooked for a bit of time) tend to dry out when boiled for too long. So the solution to prevent this is to just poach your chicken breasts... My way of poaching chicken breasts is to just let it boil in a low simmer for 30 mins and then let it set for another 10 mins with the heat turned off. I’ve always gotten good chicken breasts this way... For the Pares, I seasoned the water with salt, pepper and star anise to give the chicken flavor. For the sauce, I put mushrooms for a bit of depth. It’s tasty and compliments the dish really well. I used crimini mushrooms since they’re really good for sautéing but regular button mushrooms are fine. Then just mix soy sauce, sugar, water and more star anise and cook for about 15 mins and you’re done. Garnish with spring onions and parsley. 🤙 Enjoy!

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