Spicy Anise Sauce with Chicken Breast - serves 4

4 lrg chicken breasts
1/4 cup dry sherry
1/4 cup peanut oil
1/4 cup soy sauce
1 tbsp sesame oil
4 green onions, trimmed,cut in 1, inch pieces
12 dried Chinese black mushrooms
2 tbsp grated fresh ginger
4 sm whole dried red chilies
4 dried star anise
1 tbsp sugar
Salt, optional

Remove about half of the skin from each chicken piece. Chop breasts into 2-inch pieces with breastbone in. Wash and dry well. Place in one layer in a glass, ceramic or stainless steel dish.
Mix all other ingredients and pour over chicken pieces. Marinate overnight in refrigerator, turning meat several times, or marinate at room temperature for 2 hours.
When the fire is ready, remove chicken pieces from marinade and skewer them; reserve marinade. If you have extra star anise, add some to the fire.
Grill, basting frequently with leftover marinade.
Bring leftover marinade to boil. Distribute by spoonfuls onto 4 warmed plates. Add 1 star anise and 1 small red chili for garnish to each plate.
Place grilled chicken pieces over sauce and serve.