Chinese Poached Chicken with Soy Ginger Sauce

In a large saucepan, place water, celery, coriander, shallots, ginger, scallions, garlic, coriander seeds, white peppercorns, Szechuan peppercorns and salt.

Bring to a boil, then reduce heat and simmer, covered, for 20 minutes.

Add rice wine.

Place chicken breast halves in poaching liquid, skin side up.

Bring back to boil; lower heat, cover pot and simmer for 10 minutes.

Turn chicken breasts over, and simmer 5 more minutes.

Turn off heat and let stand, covered, for 10 minutes.

Remove chicken from poaching liquid (reserve poaching liquid) and let cool, covered with plastic.

Remove bones and skin, and reserve for future use.

Shred chicken into bite-size pieces.

To make the soy ginger sauce, combine both soy sauces, rice wine vinegar, sesame oil, ginger, garlic, scallions, agave nectar, white pepper and poaching liquid in a small bowl.

Serve chicken with soy ginger sauce on the side.

Garnish with fresh coriander.

Note: Save bones and skin from poached chicken, and cook with remaining poaching liquid to make chicken broth.

Skim fat from surface.

Freeze broth for future use.