Instructions: In a large pan combine water, soy sauce, sugar, aniseed, cinnamon, zest, ginger, green onions and red pepper flakes. Bring to a boil, reduce heat and simmer for ten minutes. Add chicken and simmer for about 30 minutes or until chicken is cooked through. Remove chicken from pan. Strain 2 cups of the pan juices and bring to a boil in a skillet. Add cornstarch mix and boil a few minutes to thicken. Add chicken, stirring to coat and heat through. Serve chicken and sauce over cooked rice and garnish with green onions.

NOTE: it is easiest to remove zest with a vegetable peeler, when needing strips.

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