Gingered Broth with Persimmon & Chicken

• ½ lb boned and skinned chicken breasts cut into paper-thin slices
• 1 Tbs soy sauce
• 2 Tsp Oriental sesame oil or toasted almond oil (Optional)
• 1 Large aprox 8 oz firm Fyuy persimmon, peeled stemmed, and cut into thin wedges
• 20-30 small 2-3 total edible0 pod peas, strings removed
• 1/3 cub thinly sliced green onion Gingered broth (recipe follows)

Gingered broth- In a 3-4 quart pan, combine 1 ½ quarts regular-strength chicken broth, 1 cup dry sherry, 2 tablespoons minced fres ginger, 1 star anise (or ½ tsp anise seed and 1cinnamon stick 3 in. long). Bring to a boild; cover and simmer for about 30 minutes. If desired discard spices.

1. In a small bowl mix chicken, soy sauce, and sesame oil, If made ahead, cover and chill up until next day In each of 6 wide, shallow bowls ( about 1 ½ cup size) arrange equal portions of persimmon, peas and onion bring bowls to the table.
2. Heat gingered broth to boiling on the range or on a portable burner at the table. Stir in chicken; simmer just until chicken is opaque, 30 seconds to 1 minute, if coking broth on range, pour into a tureen and bring to the table. Carefully ladle broth into each bowl over fruit and vegetables. Makes 6 first course servings.