| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Servings |
Ingredients
For Broth
- 3 cloves Garlic
- 5 gram Ginger fresh
- 3 pieces Anise asterisks
- 2 pieces Cinnamon
- Black pepper
- 1 piece Chili pepper
- 200 milliliters Dry white wine better Chinese rice wine
- 150 milliliters Soy sauce
- 2 liters Water
- 100 millilitres Oyster sauce
- 35 gram Brown sugar
- 6 pieces Chicken breast
Other
- 5 gram Ginger fresh
- 1 piece Green onions
- 1 tablespoon Vinegar
- 1 teaspoon Sesame oil
Ingredients
For Broth
Other
|
|
Instructions
- Put the peeled garlic, peeled and thinly sliced ginger, anise, cinnamon sticks, chili, wine, soy sauce, orange zest, water, oyster sauce and sugar in a large saucepan with a thick bottom and put on high heat. Bring to a boil, reduce the temperature to medium and add the chicken breasts.
- Cook for 8 minutes. Close with a tightly closing lid and remove from heat. Leave it on for 20 minutes.
- Peel and finely chop the ginger, cut the green onion into thin rings. Put the ginger and onion in a bowl, add the vinegar and sesame oil and mix.
- Remove the chicken from the broth, cool slightly and cut into medium-thick slices. Pour in the broth in which it was cooked, adding sesame-ginger dressing. Garnish with noodles.
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