In a non-reactive pan over low heat reduce apple cider with star anise, cinnamon and ginger by 75 per cent. Strain out solids and pour liquid into a blender. Add vinegar and while blender is running, drizzle in oil. Season with salt and pepper. Peel and julienne the apples and immediately toss with the emulsion. Check for seasoning. Add the chives.
Copyright 1999, Ming Tsai, All Rights Reserved