Gary's Cookbook

Ingredients

• 1 1/4 lbs. Chicken breast
• 1 lb. green beans or asparagus
• 8 small - medium red potatoes
• 1 1/2 Tbs of anise seed
• 1 cup dry white wine
• Olive oil
• 6 cloves garlic
• 1 medium onion
• 3 inch length of ginger
• Salt
• Pepper
• Fish sauce

Instructions

Chop up the onion, garlic, and ginger and set aside in a bowl.
Cut the green beans or asparagus into 2-3 inch lengths.
Cut the potatoes into small pieces ( 1/2 - 1 inch).
Cut the chicken into thin strips - 1/2 inch thick and 2 -3 inches long.
Coarsely grind the anise seeds - preferably by hand with a mortar and pestle.
Begin cooking the potatoes in a deep skillet with olive oil at medium to high heat.
Add salt and pepper and when they are hot and beginning to soften.
Add a little fish sauce (1 tsp) and a half cup of wine and cover.
While that is steaming...

Sautee the onions, garlic, and ginger in a deep skillet with olive oil at medium heat.
Add the anise seed when the onions are translucent.
Add the chicken and and sautee until cooked through.
Add the green beans or asparagus and stir all together thoroughly.

When the beans being to soften, add salt and pepper and the remaining half cup of wine. Do not cover and stir frequently.
When the wine is nearly evaporated, add fish sauce ( @ 1 tsp) and stir in.
By this time, the potatoes should be soft to their centers. Add them to the chicken mix and stir all together.
Add another splash of wine and cover for about 5 minutes on low heat.
Remove cover for a minute and then remove from heat.

Alternatives

Instead of chicken, use any white fish that won't disintegrate when cooked.
Instead of asparagus or green beans, pretty much any vegetable will work.
The potatoes are optional. You can leave them out or replace them with just about any other root vegetable except beets.

Meal

White wine. Greens. Rice (if no potato in the mix) or quinoa.