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


  1. Saute the onion in a large frying pan over medium-low heat for about 5 minutes, stirring frequently
  2. Add the garlic and continue to saute for another minute
  3. Add the chicken stock, ginger, cloves, cinnamon stick, star anise, and fennel seeds. Turn the heat to medium-high and simmer for 15 minutes
  4. 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
  5. 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.