Unusual and festive! Traditionally in China this would be made with a whole chicken, but this rendition from Eileen Yin-Fei Lo is better for you! She remembers having the original version at birthday celebrations for her grandmother Ah Paw. She recommends serving it with stir-fried string beans.
- 2 (1 lb) chicken breasts, skin and bones left intact (2 pounds)
- 4 cups chicken stock
- 3 cinnamon sticks (3 inches long each)
- 4 star anise (whole pieces eight-star anise)
- 2 inches fresh ginger, lightly smashed
- 3 inches sugar cane or 3 tablespoons brown sugar
- 1⁄4 cup mushroom soy sauce
- 1⁄4 cup shaoxing wine or 1⁄4 cup sherry wine
- In a large pot, place the stock, cinnamon, anise, ginger and sugar, and bring to a boil over high heat. Add mushroom soy sauce and bring back to a boil. Lower heat and allow to simmer for 20 minutes. Turn heat back to high, add the wine, and return to a boil. Lower chicken breasts into liquid, meat side down, and bring back to a boil. Lower heat, cover and simmer for 12 minutes. Turn chicken over and simmer for another 12 minutes. Turn off heat, leave cover on, and allow chicken to rest in liquid for one hour.
- Remove chicken from pot. Remove skin and bones. Slice across into 1 1/2-inch pieces. Place chicken in a dish and serve.