Method:Braising

1. Formula

1. 3 1/2 cups canned low-sodium chicken broth or homemade stock
2. 2 carrots, cut diagonally into 1/2-inch slices
3. 6 scallions including green tops, 5 cut into 4-inch lengths, 1 chopped
4. 6 1/2-inch slices peeled fresh ginger, smashed
5. 2 tablespoons minced fresh ginger
6. 4 cloves garlic, smashed
7. 1/4 cup brown sugar, preferably dark
8. 1/4 cup soy sauce
9. 5 whole star anise
10. 3 cinnamon sticks
11. 6 black peppercorns
12. 1/4 teaspoon salt
13. 1/4 cup dry sherry
14. 1 1/3 pounds boneless skinless chicken breasts

2. Nutrition Information

• Calories: 296 kcal
• Carbohydrates: 28 g
• Dietary Fiber: 3 g
• Fat: 5 g
• Protein: 33 g
• Sugars: 16 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. In a large saucepan, combine the broth, carrots, the 5 scallions, the smashed ginger, the garlic, brown sugar, soy sauce, star anise, cinnamon sticks, peppercorns, and salt. Bring to a boil, reduce the heat, and simmer, covered, for 20 minutes.
2. Add the sherry and chicken and bring back to a simmer over moderately low heat, covered. Turn the chicken and simmer, covered, until the chicken is just done, about 5 minutes.
3. With a slotted spoon, transfer the chicken, carrots, and star anise to large shallow bowls. Strain the broth and add the minced ginger and 2 tablespoons of the chopped scallion. Ladle the broth over the chicken and top with the remaining chopped scallion.

4. Remark