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1
Squeeze the juice out of the limes.
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2
Reserve the peels.
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3
Measure 3 tablespoons juice.
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4
In a small saucepan, combine the lime juice, brown sugar, 2 star anise, crushed red pepper, soy sauce and water.
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5
Bring to a boil, reduce the heat and simmer 4 minutes.
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6
Remove from heat and cool.
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7
Put the chicken in a glass dish and spoon half of the soy mixture over, turning to coat.
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8
Marinate at room temperature 1 hour, or cover and refrigerate for longer marination, up to 24 hours.
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9
When ready to steam the chicken, put the lime peels, 2 star anise and about 8 cups water into a large pot and bring to a boil.
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10
Fit a steamer basket or rack over the top.
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11
Remove the chicken from the marinade, discarding the leftover marinade, and place in the steamer.
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12
Cover tightly and steam about 20 minutes, or until the chicken is no longer pink in the center.
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13
In a small saucepan cook down the remaining soy mixture until reduced to about 2 tablespoons.
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14
(You can add a little water if you reduce the mixture too much.)
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15
Spoon over the steamed chicken.
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16
Note: Star anise is a dried spice with a pungent, licorice flavour.
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17
It can be purchased at most Asian groceries.
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18
You can substitute 1/2 teaspoon lightly crushed anise seed for 2 star anise, although the flavour will not be as distinctive.
