Chinese Poached Chicken Breasts with Star Anise Recipe

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.