Chinese Poached Chicken Breasts with Star Anise |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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) |
Directions:
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.
2. 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.
3. 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.
4. Wine Recommendation: 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.
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