| 3 | tb | Five-spice powder* |
| 4 | tb | Vegetable oil |
| | Four; (2 1/2-pound) guinea |
| | ; hens,** rinsed and |
| | ; patted dry |
| | FOR THE SAUCE |
| 1 | c | Dry white wine |
| | The zest of 1 1/2 navel oranges; removed in strips |
| | ; with a vegetable |
| | ; peeler |
| | Eight; (1/4-inch-thick) |
| | ; slices of fresh |
| | ; gingerroot, crushed |
| | ; lightly with the |
| | ; flatside of a large |
| | ; knife |
| 3 | | Whole star anise* |
| 2 1/2 | c | Chicken broth |
| 1/2 | c | Water |
| 3 | tb | Soy sauce |
| 2 | tb | Cornstarch; dissolved in 2 |
| | ; tablespoons cold |
| | ; water |
| | ***FOR STEAMED BROCCOLI RABE AS AN |
| | ; ACCOMPANIMENT*** |
| 2 1/2 | lb | Broccoli rabe; (available at |
| | ; specialty produce |
| | ; markets and some |
| | ; supermarkets) or |
| | ; choi sum (Chinese |
| | ; flowering cabbage, |
| | ; available at Asian |
| | ; markets) |
