Red Pine Chicken

Recipe courtesy of Steve Bogart, Single Pebble, Burlington, Vermont.

Sauce Ingredients (Mix in a Bowl)

1 tbsp. mushroom or thick soy
2 tbsp. Kikoman soy (not lite)
2 tbsp. minced ginger
1/2 cup chicken stock
1 1/2 tbsp. sherry
1 tbsp. sugar
4 whole star anise

Chicken Ingredients

4 chicken breasts
6 oz ground pork

Mix ground pork with:
- 1 tbsp. sugar
- 1/2 tbsp. salt
- 1 tbsp. cornstarch (combine with sherry first)
- 1 tbsp. sherry

Directions

Lay chicken breast rough side up on a piece of plastic wrap dusted with cornstarch. Place another plastic wrap on top Lightly pound out breast to approximately 1/2 inch thick. Remove top plastic wrap Place ground pork on breast patting down uniformly. Dust with cornstarch. Heat non stick pan, add 2 tablespoons vegetable oil. Place chicken with chicken side down to brown 1-2 minutes. Turn over to brown pork side. Lower heat and add sauce. Ladle sauce over every 10 minutes while cooking for 30 minutes. Slice and serve over wilted spinach.