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 drafted and published.

A slow-simmered Indonesian-Australian fusion stew of tender chicken braised in a sweet-spiced soy sauce with star anise and cloves. This Australian chicken recipe, ready in about 65 minutes, pairs bone-in chicken thighs, vegetable oil, and shallots for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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.