Served throughout China to celebrate the New Year, birthdays, and anniversaries, this simple poached chicken is often accompanied by no more than soy sauce for dipping, though the equally appropriate Ginger-Scallion Dipping Sauce (page 583) is my favorite. Since this is served at room temperature or cold, you can easily make it ahead of time.

　　

Ingredients

makes 4 servings

　　One 1-inch piece fresh ginger, peeled and cut into 1/4-inch slices

　　5 scallions, trimmed and cut into 2-inch lengths

　　2 whole star anise

　　2 tablespoons salt

　　2 tablespoons sugar

　　One 3- to 4-pound chicken, trimmed of excess fat

　　

Step 1

Place all the ingredients except the chicken in a large pot with 2 quarts water. Bring to a boil over high heat.

　　

Step 2

Carefully place the chicken in the pot, breast side up, and bring the water back to a boil. Then turn the heat to low, cover, and simmer for 20 minutes. Remove from the heat and then let the chicken sit in the water for another 10 minutes.

　　

Step 3

Remove the chicken from the pot, cool to room temperature, and cut into serving pieces. Serve with soy sauce and Ginger-Scallion Dipping Sauce or cover and refrigerate until ready to serve.

　　The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.