I omitted the parsley and scallions (had none) and used chopped onion instead. I also added some red pepper flakes for some heat. I treated this as a marinade for my boneless, skinless breasts, which cut cut into strips and marinated overnight. I skewered the strips and grilled for 5-6 min. per side. Excellent flavor.
YIELD
4 servingsPREP
10 minCOOK
15 minREADY
28 minIngredients
Directions
In a large pan, place chicken with soy sauce, brown sugar, star anise, ginger, sherry, and ½ cup water.
Bring to a boil, cover and simmer over a low flame, stirring occasionally to make sure that the chicken pieces are all evenly exposed to the seasoning sauce.
If you use the Chinese parsley, cook a few stalks with the chicken.
Otherwise, use the green onions (scallions) fresh as a garnish.
If you want, you can thicken the sauce with cornstarch by removing a tablespoon of the cooking liquid to a small bowl and stirring in about 1 teaspoon cornstarch, mixing well to dissolve.
Add the mixture to the cooking liquid after the chicken has been removed and stir over medium heat until the sauce thickens.
Pour over the chicken before serving.
Makes 4 to 6 servings.
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