1 (3 to 4 lb.) chicken
1 whole star anise
1 piece dried tangerine peel, can substitute ground orange peel
1 stick cinnamon
1/2 c. dark soy sauce
1/4 c. light or thin sauce
2 1/2 c. water
1/4 c. sugar
1/4 c. dry sherry or rice wine

Add all ingredients, except chicken, into a pot. Bring to boil. Add chicken, which has been cut into pieces. Cook over low heat for 20 to 35 minutes. Turn chicken 2 or 3 times. Turn off heat and let chicken cool in liquid. Serve with sauce on side, can brush with sesame seed oil.

NOTE: For less fat, trim all skin from chicken before cooking. Best made one day ahead, refrigerate and heat before serving.

VARIATION: A. Substitute boneless chuck, cut into small pieces. Cooking time: approximately 40 to 45 minutes.

B. Substitute whole loin of pork. Cook until chop stick goes in easily.

C. Substitute fresh fish, cooking time 10 to 15 minutes or until done.