2 Limes 1 tb Brown sugar 4 Star anise, divided (see Note) 1/8 ts Crushed red pepper flakes 2 tb Soy sauce 2 tb Low-sodium soy sauce 1/3 c Water 4 Boneless and skinless Chicken breast halves 1. Squeeze the juice out of the limes. Reserve the peels. Measure 3 tablespoons juice. 2. In a small saucepan, combine the lime juice, brown sugar, 2 star anise, crushed red pepper, soy sauce and water. Bring to a boil, reduce the heat and simmer 4 minutes. Remove from heat and cool. 3. Put the chicken in a glass dish and spoon half of the soy mixture over, turning to coat. Marinate at room temperature 1 hour, or cover and refrigerate for longer marination, up to 24 hours. 4. When ready to steam the chicken, put the lime peels, 2 star anise and about 8 cups of water into a large pot and bring to a boil. Fit a steamer basket or rack over the top. Remove the chicken from the marinade, discarding the leftover marinade, and place in the steamer. Cover tightly and steam about 20 minutes, or until the chicken is no longer pink in the center. 5. In a small saucepan cook down the remaining soy mixture until reduced to about 2 tablespoons. (You can add a little water if you reduce the mixture too much.) Spoon over the steamed chicken. Note: Star anise is a dried spice with a pungent, licorice flavour. It can be purchased at most Asian groceries. You can substitute 1/2 teaspoon lightly crushed anise seed for 2 star anise, although the flavour will not be as distinctive.
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