Rinse and dry the chicken fillet. In a baking bowl, stir soy sauce with sugar, sesame oil, rice wine, five-spice powder, anise and ginger. Marinate the chicken breast fillet in this sauce for 3 to 4 hours.
Clean, rinse and peel the carrots. Clean, rinse and slice the spring onions lengthwise into very narrow, short strips.
Remove chicken breast fillet from marinade. Bring marinade to a boil with the clear soup in a wide saucepan. Simmer meat and carrots in it at low temperature for ten minutes. Remove the chicken breast fillet and the carrots. Boil the clear soup at high temperature to about 125 ml. Then season with salt and pepper, pour through a sieve.
Cut the fillet diagonally to the fiber into narrow strips. Cut the carrots into narrow slices. Put the fillet strips, the carrot slices and the spring onion strips in a suitable bowl and drizzle with the sauce.
Tip: Stock up on high-quality spices – it pays off!