Chinese Poached Chicken Breasts with Star Anise

By chris5863

Ingredients

• 3 1/2 cups canned low-sodium chicken broth or homemade stock
• 2 carrots, cut diagonally into 1/2-inch slices
• 6 scallions including green tops, 5 cut into 4-inch lengths, 1 chopped
• 6 1/2-inch slices peeled fresh ginger, smashed, plus 2 tablespoons minced fresh ginger
• 4 cloves garlic, smashed
• 1/4 cup brown sugar, preferably dark
• 1/4 cup soy sauce
• 5 whole star anise
• 3 cinnamon sticks
• 6 black peppercorns
• 1/4 teaspoon salt
• 1/4 cup dry sherry
• 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)

Details

Servings 4
Adapted from foodandwine.com

Preparation

Step 1

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.

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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.

SUGGESTED PAIRING
The exotic yet delicate broth requires a flavorful but light white wine. A German Riesling would be ideal; if the Riesling you choose has some slight sweetness, all the better.