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. Plus: More Chicken Recipes and Tips
How to Make It
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.
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Aggregate Rating value: 4
Review Count: 2532
Worst Rating: 0
Best Rating: 5
Author Name: Barbara Kreemer
Review Body: I loved this! I ended up using chicken thighs, which were great. I added some pasta to make a full main course, which worked great, then just added a salad. Next time I would add less brown sugar, as it was a little too sweet for me, and I added more salt to compensate. But the flavor of the broth was exquisite! For us, it served 3:)
Review Rating:
Date Published: 2017-12-27
