Smoked five spices chicken

Mix the chicken breasts in a bowl with the soy sauce and ginger. Marinate an hour and turn from time to time. Put a round wire rack on the bottom of a pan (wok).

Add water to just below the rack level. Place the chicken on the rack and bring the water to a boil. Cover well, lower the heat and let the chicken steam for 7 minutes.

Turn off the heat and let the chicken covered rest for 5 minutes.

Wash the pan and divide 3 or 4 large pieces aluminium foil on the bottom.

Crush the mandarin peel and star anise in a pestle to the size of bread crumbs. Add five spices powder and sugar and sprinkle the spice mixture over the foil.

Put the rack with the chicken breasts in the pan.

Heat the pan over medium heat and cover very well as soon as the spices starts to smoke. Lower the heat and smoke the chicken breasts on each sides 8-10 minutes.