Ingredients
3½cupcanned low sodium chicken broth,or homemade stock
2carrots
6scallions,including green tops, cut into 4-inch lengths,1 chopped
6slices½-inch fresh ginger,peeled, plus 2 tbsp minced
4clovesgarlic
¼cupbrown sugar
¼cupsoy sauce
5whole star anise
3cinnamon sticks
6black peppercorns
¼tsp.salt
¼cupdry sherry
1⅓lbschicken breasts,boneless, skinless
Preparation
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 for about 5 minutes, covered, until the chicken is just done.
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.
