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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot, place the stock, cinnamon, anise, ginger and sugar, and bring to a boil over high heat. Add mushroom soy sauce and bring back to a boil. Lower heat and allow to simmer for 20 minutes. Turn heat back to high, add the wine, and return to a boil. Lower chicken breasts into liquid, meat side down, and bring back to a boil. Lower heat, cover and simmer for 12 minutes. Turn chicken over and simmer for another 12 minutes. Turn off heat, leave cover on, and allow chicken to rest in liquid for one hour. | 2. Remove chicken from pot. Remove skin and bones. Slice across into 1 1/2-inch pieces. Place chicken in a dish and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast	2	pounds		1560.3596	0.0	189.1482	83.9147
chicken stock	4	cups		345.6	33.888000000000005	24.191999999999997	11.52
cinnamon	3			-	-	-	-
star anise	4			-	-	-	-
ginger	2	inches	smashed	-	-	-	-
brown sugar	3	inches		-	-	-	-
mushroom soy sauce	1/4	cup		-	-	-	-
sherry wine	1/4	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.