Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5 1/2  ups           chicken stock -- defatted
   2      ablespoons    fresh ginger root -- coarsely chopped
   1      arge          garlic clove -- minced
   1                    lemon slices
  12      easpoon       anise seed
  12      easpoon       coriander seed
  14      easpoon       cumin seed
  14      easpoon       black peppercorns
   2      edium         skinned boned chicken breast halves -- cut into
					
   1      up            scallions -- coarsely chopped

Preparation:

In a large pot over high heat, combine 5 cups stock, ginger root, gralic, lemon slice, anise, coriander, cumin and peppercorns. Bring mixture to a boil, lower heat and simmer, covered, 30 minutes. Meanwhile, in a small saucepan, combine remaining 1/2 cup stock and chicken pieces. Bring to a simmer over medium-high heat. Lower heat and gently poach chicken, covered, 2-3 minutes, or until pieces are just cooked through. Turn out chicken into colan der, discarding stock. Rinse chicken to remove any scum, and drain. Strain the simmered broth-herb mixture through a very fine sieve, discarding seasoning ingredients. Rinse out large pot and return strained stock to it. Add green onions. Simmer 2 minutes. Add chicken and simmer 1 additional minute. May be garnished with chopped cilantro if desired.