Sliced chicken breasts poached in soy sauce, ginger, star anise, peppercorn, and Shaoxing rice wine and served with a Chinese broccoli and shallot stir fry
6 cup(s), (1.5 Litres, salt-reduced)
Sake or Japanese rice wine
2 cup(s), (500ml Shaoxing wine. See note)
½ cup(s), (light)
30 g, peeled, thinly sliced
1 tbs, (Sichuan peppercorns)
Skinless chicken breast
540 g, (buy 600g), fat trimmed, cut into fillet steaks
Chinese broccoli (gai lan)
1 bunch(es), (Chinese broccoli), cut into 10cm lengths
2 individual, thinly sliced
Fresh red chilli
2 whole, deseeded, thinly sliced
Cooked white rice
2 cup(s), (jasmine), to serve
- Combine stock, wine, soy sauce, ginger, peppercorns and star anise in a large saucepan over high heat and bring to the boil. Reduce heat and simmer, uncovered, for 30 minutes.
- Add chicken and simmer, covered, for 10–12 minutes or until chicken is cooked through. Transfer chicken to a plate and cover to keep warm. Add gai lan to pan and cook for 3–5 minutes or until just tender.
- Thickly slice chicken on the diagonal. Heat oil in small saucepan over medium heat. Cook shallots and chilli for 2 minutes or until shallots are bright green. Divide rice among plates and top with chicken and gai lan. Spoon over some of the broth and serve sprinkled with chilli mixture.
TIP: Shaoxing wine is a Chinese cooking wine made from rice. It is available from some supermarkets and from Asian grocery stores. If unavailable you can use dry sherry instead.