Grilled Chicken Breast Pieces in Spicy Anise Sauce

Title:
Grilled Chicken Breast Pieces in Spicy Anise Sauce

Yield:
4 Servings

Categories:
Chicken,
Grilling




Ingredients:





     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.


 


 Formatted for MCrecipe by JoAnn Pellegrino 5/98


 


 NOTES : Here the whole chicken breasts are chopped into smaller pieces,


 about three per half breast. After marinating in an unusual sauce including


 red chilies and dried star anise, the chicken is skewered and grilled.


 Dried anise stars, available in most Chinese and other food specialty


 shops, are inexpensive but flavorful. Throw six or eight of them on the


 fire and lower the grill cover for added flavor.


 Recipe by: The Joy of Grilling


 


 Posted to MC-Recipe Digest by J Pellegrino 
on May


 15, 1998