![Chinese Poached Chicken Breasts with Star Anise](https://cdn.statically.io/img/www.foodandwine.com/thmb/GQAB5fl65kosHEJhd-k1dUu0WXk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2012-r-xl-chinese-poached-chicken-breasts-with-star-anise-2000-7ee4343eda0c4608899ee3d74db56e75.jpg)
Ingredients
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3 1/2 cups canned low-sodium chicken broth or homemade stock
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2 carrots, cut diagonally into 1/2-inch slices
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6 scallions including green tops, 5 cut into 4-inch lengths, 1 chopped
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6 1/2-inch slices peeled fresh ginger, smashed, plus 2 tablespoons minced fresh ginger
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4 cloves garlic, smashed
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1/4 cup brown sugar, preferably dark
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1/4 cup soy sauce
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5 whole star anise
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3 cinnamon sticks
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6 black peppercorns
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1/4 teaspoon salt
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1/4 cup dry sherry
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4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
Directions
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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.
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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.