Put peeled garlic, peeled and sliced thin of ginger, anise, cinnamon sticks, chili, wine, soy sauce, orange peel, water, oyster sauce and sugar in a large pot with a thick bottom and put on a big fire. Bring to a boil, reduce the temperature to medium and add chicken breasts.
Cook for 8 minutes. Close with a tight-fitting lid and remove from heat. Leave on for 20 minutes.
Peel and finely chop the ginger, chop the green onion into thin rings. Put an ginger and onion in a bowl, add vinegar and sesame oil, and to mix.
Chicken get out of the broth, cool slightly and cut into pieces of medium thickness. Pour in broth, in which it boiled, adding sesame-ginger dressing. Garnish with noodles.