4 lg Chicken breasts; (1 1/2 to 2
-pounds)
1/4 c Dry sherry
1/4 c Peanut oil
1/4 c Soy sauce
1 tb Sesame oil
4 Green onions; trimmed,cut in
-1, inch pieces
12 Dried Chinese black
-mushrooms
2 tb Grated fresh ginger
4 sm Whole dried red chilies
4 Dried star anise
1 tb Sugar
Salt; optional
Remove about half of the skin from each chicken piece. Chop breasts into
2-inch pieces with breastbone in. Wash and dry well. Place in one layer in
a glass, ceramic or stainless steel dish.
Mix all other ingredients and pour over chicken pieces. Marinate overnight
in refrigerator, turning meat several times, or marinate at room
temperature for 2 hours.
When the fire is ready, remove chicken pieces from marinade and skewer
them; reserve marinade. If you have extra star anise, add some to the fire.
Grill, basting frequently with leftover marinade.
Bring leftover marinade to boil. Distribute by spoonfuls onto 4 warmed
plates. Add 1 star anise and 1 small red chili for garnish to each plate.
Place grilled chicken pieces over sauce and serve.
Yields
4 Servings
