- 1/4 cup Bragg Liquid Aminos (or your favorite soy sauce)
- 2 tablespoons Tamari (I like to use San-J's Organic Wheat Free Tamari - Gold Label, you don't have to use Tamari, but I like the smoother sweet flavor, so if you don't have Tamari, just use more soy sauce. If you opt to use just soy sauce, I suggest adding a teaspoon of sugar to balance out the flavor.)
- 5 cloves of garlics, chopped finely
- 1 scallion, chopped into 1/4 inch pieces
- 4 whole star anise, ground*
- 1 teaspoon whole cloves, ground*
- 2 teaspoons black pepper
- 1 1/2 cups water
*A note about whole spices - if you have a spice grinder, I highly recommend grinding your own spices, because to me the flavors are much richer. If it's more convenient, use 2 teaspoons of ground star anise and 1 teaspoon of ground clove from the store.
Also, you should not add salt to this recipe. I repeat, do not be tempted to add salt! There is plenty of salt already in the soy sauce/tamari!
Other ingredients:
- 1 whole chicken breast, divided into two pieces and sliced into 1/4 inch thick slices.
Directions:
- Place the sliced chicken into the marinade and mix well. Marinate for at least one (1) hour.
- Transfer chicken and marinating liquid to a sauteuse, or any deep skillet and cook the chicken on medium-high heat for approximately 7 minutes using a "shallow poaching" method on the cooktop.
The marinating liquid should only cover the chicken halfway and keep the lid on the sauteuse for about 5 minutes of the cooking time. Uncover and cook the chicken for the remaining time, until the chicken is cooked through.
As a finishing touch, you can add a chiffonade of basil; it goes gorgeously with the spice flavors. I served this chicken on top of a bed of hearts of romaine, with a side of rice and steamed broccoli.
Check out the product below:
Please try out the recipe and let me know how it turns out for you!
Enjoy! :)
- the cooking herb
