Light eating tonight. It's hot here in D.C., and I just can't even fathom eating something heavy.
Poached Chicken in Broth
- 1 chicken breast, bone-in and skin-on
- 2 c. chicken stock
- 2 star anise
- 2 T. brown sugar
- 1 cinnamon stick
- 2 T. soy sauce
- 1 chili de arbol (or other dried chili of your choice)
- 1 garlic clove, smashed and jacket removed
- 1/2 in. piece of ginger
- 1 lime, zested
- 1 scallion, chopped for garnish
In a large pot, combine the stock, star anise, sugar, cinnamon, soy, chili, garlic, and ginger. Season with salt and pepper and bring to a simmer. Submerge the chicken breast in the liquid and let simmer for 12 minutes; until the chicken is cooked through.
Remove the chicken from the broth. Let it rest on a cutting board. Strain the broth, discarding all solids. Return the broth to the pot and keep warm.
Once the chicken has cooled slightly, remove the skin and bone. Slice the chicken breast and plate it. Pour some of the broth over the chicken and garnish with the lime zest and scallion.