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. 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.
Chinese Poached Chicken Breasts with Star Anise
Basic Asian-Style Poached chicken by Donna Hay | Daylesford
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Foolproof Poached Chicken Breast with Ginger Shallot Sauce
This is the only way to make poached chicken breast that guarantees it comes out perfectly cooked and ridiculously juicy, every single time! No fancy kitchen gadgets required. The chicken is so juicy, you can eat it plain with no sauce, I swear.
For details on the latest restrictions click here. Place the spring onions, brown onions, chilli, ginger, garlic, soy sauce, cooking wine, sugar and water in a large saucepan over high heat. Stir to combine and bring to the boil. Remove the chicken from the stock and allow to cool slightly.