Cantonese Style Chicken

Yields: 6 servings

• 3/4 c. shoyu
• 2 tbsp. honey
• 1/2 c. brown sugar
• 2 tbsp. ginger, chopped
• 1 1/2 c. water
• 3 cloves garlic, grated
• 1 seed star anise
• 1/4 c. green onions, cut into 1/2-inch lengths
• 1 3 lbs. fryer, chopped
• 2 tbsp. cornstarch

1. Bring shoyu, honey, sugar, water, ginger, anise, and garlic to a boil. Lower heat and simmer for two minutes.
2. Add chicken and simmer for 40 minutes.
3. When done, arrange the chicken pieces on a platter with the bony pieces on the bottom.
4. Mix cornstarch with 4 tbsp. water and add to sauce to thicken.
5. Pour sauce over chicken.

NOTE: Parboil won bok (Chinese cabbage) and boil somen and drain. Lay on platter before arranging the chicken. Then pour hot sauce over chicken.