|
|
Active Time: 15 Minutes
Total Time: 35 Minutes
Yield: Serves 4
|
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 you like, boil noodles separately and add them to the broth for a meal in a dish.
|
RECIPE INGREDIENTS
|
|
|
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 minutes.
|
Add the sherry and chicken and bring back to a simmer over moderately low heat, covered. Turn the chicken and simmer, covered, until the chicken is just done, about 5 minutes.
|
With a slotted spoon, transfer the chicken, carrots, and star anise to large shallow bowls. Strain the broth and add the minced ginger and 2 tablespoons of the chopped scallion. Ladle the broth over the chicken and top with the remaining chopped scallion.
|
|
Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
|
|
|
|
Nutrition Facts per Serving
Yield: Serves 4
|
|
|
|
|
| Carbohydrates, Total: |
30g |
|
|
|
|
|
| |
|
|
|
|
|
Recipes
|
|
Keywords
|
|
Collections
|
|
|
|
|
|
|
|
|
