Chinese Poached Chicken Breasts With Star Anise

• 3 1/2 cups canned low-sodium chicken broth or homemade stock
• 2 carrots, cut diagonally into 1/2-inch slices
• 6 scallions including green tops, 5 cut into 4-inch lengths, 1 chopped
• 6 1/2- inch slices peeled fresh ginger, smashed, plus 2 tablespoons minced fresh ginger
• 4 cloves garlic, smashed
• 1/4 cup brown sugar, preferably dark
• 1/4 cup soy sauce
• 5 whole star anise
• 3 cinnamon sticks
• 6 black peppercorns
• 1/4 teaspoon salt
• 1/4 cup dry sherry
• 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)

1. 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.
2. 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.
3. 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.
4. Wine Recommendation: 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.

chicken broth, carrots, scallions including green tops, fresh ginger, garlic, brown sugar, soy sauce, star anise, cinnamon sticks, black peppercorns, salt, sherry, chicken breasts

Taken from www.myrecipes.com/recipe/chinese-poached-chicken-breasts-with-star-anise (may not work)