Time: 1 hr
Rating: 3 stars
2 tbs. olive oil
1 onion, minced
2 tsp. garlic, minced
8 oz. shiitake mushrooms, stemmed (unnecessary) and thinly sliced
1 star anise (I used 1/4 tsp. anise extract, worked fine)
1/4 tsp. ground cinnamon
Pinch of red pepper flakes (I would do a pinch and a half)
2 bone-in, skin-on chicken breasts, about 1 1/2 lb. (I used two large boneless skinless chicken breasts)
6 cups chicken broth
1 1/2-inch piece fresh ginger, sliced into coins
Pinch of salt
2 tsp. fish sauce
1 lb. zucchini, trimmed and spiralized
Handful of sliced green onions,for serving
1. In a large pot over medium-low heat, warm the olive oil. (Don’t burn it, like I did. You’ll never get the bottom of your pot shinny again.) Add the onion and cook, stirring occasionally, until the onions are translucent, about 4 minutes. Add the garlic and mushrooms and continue cooking until the mushrooms soften (see, if we are waiting for mushrooms to soften here, there isn’t a need to steam them earlier), about 4 minutes. Add the star anise, cinnamon and red pepper flakes and cook for 30 seconds more. Add the chicken, chicken broth, ginger and salt. Bring the mixture to a boil, then reduce to a simmer. Cook until the chicken is cooked through, about 25 minutes.
2. Using tongs, remove the chicken breasts from the liquid and transfer to a cutting board. If using chicken with skin on the bone, let cool slightly and then carefully remove the skin from the chicken and the meat from the bones and discard. Shred meat into bite-size pieces using two large forks.
3. Add the shredded chicken, fish sauce, and zucchini “noodles” to the pot and stir to combine. Serve immediately with your green onions on top.
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