Chinese Poached Chicken Breasts With Star Anise

By á-170456

Ingredients

• 3 1/2 cups canned low-sodium chicken broth
• or homemade stock
• 2 carrots cut diagonally
• into 1/2" slices
• 6 scallions including green tops 5 cut 4" lengths, and the sixth chopped
• 6 half-inch slices peeled fresh ginger smashed, plus
• 2 tablespoons minced fresh ginger
• 4 garlic cloves 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 (abt 1 1/3 lbs total)

Details

Servings 4

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.

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.

This recipe yields 4 servings.