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Chicken Poached With Star Anise

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      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
 
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