One-Pot Semur Chicken with Star Anise and Cloves

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A slow-simmered Indonesian-Australian fusion stew of tender chicken braised in a sweet-spiced soy sauce with star anise and cloves. This Australian-inspired chicken recipe, ready in about 65 minutes, pairs bone-in chicken thighs, vegetable oil, shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 50 min Serves 4 Australian cuisine 350 cal/serving

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Ingredients

6 pieces (about 900g) bone-in chicken thighs
2 tbsp vegetable oil
4 thinly sliced shallots
3 minced garlic cloves
1 tbsp minced ginger
100ml dark soy sauce
2 tbsp palm sugar or brown sugar
300ml water
3 whole star anise
4 whole cloves
1/4 tsp ground nutmeg
1/2 tsp ground white pepper
to serve cooked jasmine rice

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 6 bone-in chicken thighs and brown for 4-5 minutes per side until golden. Remove and set aside.
Step 2: In the same pot, add 4 thinly sliced shallots, 3 minced garlic cloves, and 1 tbsp minced ginger. Sauté for 3-4 minutes until fragrant and soft.
Step 3: Return chicken to the pot and pour in 100ml dark soy sauce, 2 tbsp palm or brown sugar, and 300ml water. Add 3 star anise, 4 whole cloves, 1/4 tsp ground nutmeg, and 1/2 tsp ground white pepper.
Step 4: Bring to a gentle simmer, cover, and cook for 45 minutes until the chicken is tender and the sauce is thickened. Serve hot over cooked jasmine rice.