Title: CHICKEN POACHED WITH STAR ANISE
Categories: Chicken, Low-fat
Yield: 4 servings
6 c Water
1 1/4 c Soy sauce
1 1/4 c Chinese rice wine
-or dry sherry
1 c Honey
2 ts Salt
4 Star anise
1 Cinnamon stick
2 Strips orange zest
1 Chicken (3 1/2 to 4 lb)
-skinned and trussed
-if desired
5 Scallions
-whites left whole
-greens finely chopped
-for garnish
1/4 c Chopped cilantro
-for garnish
2 ts Sesame oil (opt)
Combine all the ingredients except the chicken, sesame
oil, and garnishes in a deep pot just large enough to
hold the chicken. Bring to a boil. Add the chicken and
simmer for 40-50 minutes, or until cooked, turning the
bird form time to time to make sure it poaches evenly.
Skim the mixture often with a shallow ladle to remove
any fat that rises to the surface. The chicken is done
when the juices run clear when a skewer is inserted
into the thick part of the thigh.
Drain the chicken, reserve the broth. Remove the
trussing string; carve the chicken and cut it into
pieces. Sprinkle with scallion greens and cilantro.
Serve hot, at room temperature, or chilled.
To serve, place chicken in shallow soup bowls with
broth ladled over it. Sprinkle with chopped scallions
and cilantro. Or brush the chicken pieces with sesame
oil and brown them on the grill or under the broiler,
then sprinkle with chopped scallions and cilantro.,
Note: The broth can and should be reused. Strain it
and let it cool to room temperature. Chill overnight
in the refrigerator and skim off any fat that collects
on the surface. Freeze into you're ready to use it
again. To reuse, bring the broth to a boil, adding
seasoning and water as necessary. The flavor improves
each time you use it.
High-Flavor, Low-Fat Cooking
by Steven Raichlen
ISBN 0-1402-4123-X
pg 134
