several chicken pieces
3 tbs black soy sauce (not the very salty one)
1 tbs white wine/rice wine
3 slices peeled green ginger root (1"x1/4")
2/3 cup water
3 tbs sugar
1 whole star anise
cornflour for thickening
2 tsp granulated garlic
Method: Boil all ingredients except chicken and cornflour in a saucepan; when boiling add chicken pieces. Keep boiling briskly until chicken plumps up. Turn chicken over and then simmer until tender (about 1/2 hour). Take out chicken; keep as much liquid as desired and thicken with cornflour and pour over chicken before serving. [Serves 6]
Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.55 ['Spring Menu']
