Soy Sauce Chicken

1. 1

   In a large nonreactive saucepan, combine the chicken stock, cinnamon sticks, brown sugar, star anise and ginger and bring to a boil over high heat.

2. 2

   Add the mushroom soy and return to a boil.

3. 3

   Reduce the heat to moderate and simmer for 20 minutes.

4. 4

   ;

5. 5

   Add the wine and bring to a boil.

6. 6

   Add the chicken breasts, skin side down, and return to a boil.

7. 7

   Reduce the heat to low, cover and cook for 12 minutes.

8. 8

   Turn the chicken, cover and cook for 12 minutes longer.

9. 9

   Remove from the heat and let the chicken stand, covered, for 1 hour.

10. 10

    Remove the chicken from the liquid.

11. 11

    Remove and discard the skin and bones.

12. 12

    Slice the breasts crosswise 1 1/2 inches thick and serve.

No additional tips available.