Ingredients
- 3 1/2 c. canned low-sodium chicken broth or possibly homemade stock
- 2 x carrots cut diagonally into 1/2" slices
- 6 x scallions including green tops 5 cut 4" lengths, and the sixth minced
- 6 x half-inch slices peeled fresh ginger smashed, plus
- 2 Tbsp. chopped fresh ginger
- 4 x garlic cloves smashed
- 1/4 c. brown sugar, preferably dark
- 1/4 c. soy sauce
- 5 whl star anise
- 3 x cinnamon sticks
- 6 x black peppercorns
- 1/4 tsp salt
- 1/4 c. dry sherry
- 4 x boneless skinless chicken breasts (abt 1 1/3 lbs total
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Chinese Poached Chicken Breasts With Star Anise
Servings: 4
Directions
- In a large saucepan, combine the broth, carrots, the 5 scallions, the smashed ginger, the garlic, brown sugar, soy sauce, star anise, cinnamon sticks, peppercorns, and salt. Bring to a boil, reduce the heat, and simmer, covered, for 20 min.
- Add in the sherry and chicken and bring back to a simmer over moderately-low heat, covered. Turn the chicken and simmer, covered, till the chicken is just done, about 5 min.
- With a slotted spoon, transfer the chicken, carrots, and star anise to large shallow bowls. Strain the broth and add in the chopped ginger and 2 Tbsp. of the minced scallion. Ladle the broth over the chicken and top with the remaining minced scallion.
- This recipe yields 4 servings.
- Comments: Chicken breasts poached in a broth flavored with star anise, cinnamon, ginger, scallions, and soy sauce is a Chinese classic. Traditionally you would save, not serve, the broth - it improves each time you use it - but we can never resist serving it with the chicken as a light sauce. If desired, boil noodles separately and add in them to the broth for a meal in a dish.
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