New Taste Journal
Whole Grain · Whole Food · Big Flavors
Heat Oven To 325°
5 Cloves Garlic, peel and smashed
1 Stalk Celery, large dice
1 Ounce Ginger, cut into thin circles
1 Tbs. Lime Juice
1 Tbs. Brown Rice Vinegar
2 Tbs. Soy Sauce
1/2 Onion, sliced thin
1/2 Serrano Pepper
1/2 Tbs. Chinese 5 Spice Powder
1/2 Tbs. Sesame Oil
4 Cups Chicken Broth
Place all ingredients into a large shallow pan and bring to a boil.
Boil everything together for about 8 minutes.
Remove from heat and let cool for about 15 minutes, allowing the flavors to develop and blend together.
5 Eight Ounce Chicken Breast Halves
Place pan back on stove.
Bring liquid to a boil.
Add chicken breast to the pan.
Each breast should be almost covered.
Bring ingredients back to a boil for two seconds.
Cover the pan.
Place pan into oven for 25 minutes.
Remove pan from oven and let it sit, covered, for 20 minutes.
Remove the cover and take chicken out of the pan.
Place chicken onto a plate to cool.
Strain the broth into a large bowl.
You have two options for the broth:
1- You can use the broth for soup by simply adding some vegetables and noodles.
2- You can reduce the broth into a concentrated sauce and use to flavor a dish like the
5 Spice Asian Chicken
To reduce the broth place it into a small sauce pan and bring to a boil.
Boil out most of the water until you have about one cup of concentrate sauce left in the pan.
When chicken is cool enough to handle you can shred it as seen in the photo or you can slice or dice the chicken and use it as a great lean protein in any number of dishes.
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.