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Soy Sauce Chicken IV


Soy Sauce Chicken IV
4 cinnamon sticks, about two-inches each
1/2 teaspoon ground aniseed
1 Tablespoon freshly grated ginger
2 Tablespoons brown sugar
2 cups chicken broth
1 teaspoon powdered garlic
3 Tablespoons soy sauce
2 Tablespoons dry white or red wine
2 pounds chicken breasts, cut into half-inch cubes
1. In a saucepan place the, cinnamon, aniseed, ginger and sugar and chicken broth, cover and bring to a boil over high heat.
2. Add remaining ingredients and re-cover and bring back to the boil, then lower the heat to medium/low and allow to simmer for forty minutes, adding a little water as necessary.
3. Turn off heat but leave cover on and allow to stand for one hour.
4. Remove and discard the cinnamon sticks then serve with cooked rice and cooked greens.
Note: The Chinese prefer using a whole chicken and serving it with stir-fried greens instead of using chicken breasts.

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