Empress Chicken

• 14 cup soy sauce
• 1 tablespoon dry sherry
• 1 garlic clove, crushed
• 1 teaspoon grated fresh ginger
• 1 teaspoon sesame oil
• 2 star anise pods
• 14 teaspoon five-spice powder
• 2 lbs chicken breast halves, skinless and boneless
• 1 tablespoon cornstarch (dissolved in 2 T water)

1. Combine soy sauce, sherry, garlic, ginger, sesame oil, anise and five spice powder in a large bowl.
2. Add chicken and marinate 15 minutes.
3. In a medium saucepan, bring 2 cups water to a boil.
4. Add chicken breasts with marinade.
5. Reduce heat to low and poach chicken, turning occasionally, 15 minutes, just until opaque throughout.
6. Remove chicken and set aside.
7. Boil poaching liquid until reduced by half.
8. Add dissolved cornstarch and cook, stirring, until smooth and thick.
9. Slice chicken thin.
10. Pour sauce over slices.
11. Serve warm or at room temperature.

soy sauce, sherry, garlic, ginger, sesame oil, anise pods, fivespice powder, chicken breast halves, cornstarch

Taken from www.food.com/recipe/empress-chicken-452274 (may not work)