Ginger, cloves, cinnamon, star anise, fennel, garlic… oh my! This dish really packs a punch when it comes to flavor. Moist chunks of chicken in a reduced chicken broth with crunchy pieces of green beans- it wins on the texture side too. It’s fairly simple in execution and is done easiest when all of the vegetables are chopped ahead of time.
- 2 boneless, skinless chicken breasts, cubed
- 4 cups chicken stock
- 1/2 inch sliced fresh ginger
- 6 whole cloves
- 2 cinnamon sticks
- 5 star anise
- 1/2 tsp dried fennel seeds
- 1 medium-sized onion, chopped into big chunks
- 3 cloves garlic, chopped in big pieces
- 6 fresh shiitake mushrooms, sliced
- 1 lb green beans, ends trimmed off and cut into 1-inch pieces
- 1/2 cup minced scallions
- Saute the onion in a large frying pan over medium-low heat for about 5 minutes, stirring frequently
- Add the garlic and continue to saute for another minute
- Add the chicken stock, ginger, cloves, cinnamon stick, star anise, and fennel seeds. Turn the heat to medium-high and simmer for 15 minutes
- Strain the broth mixture and put liquid back into pan. Bring to a boil and simmer on high heat with chicken pieces, green beans, and mushrooms
- Add scallion, salt and pepper to taste
I opted to serve this in a bowl, over brown rice that I’d cooked in a mixture of chicken stock and water.
Inspired by this recipe on WHF.