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
1 bunch(es), (Chinese broccoli), cut into 10cm lengths
2 individual, thinly sliced
fresh red chilli
2 whole, deseeded, thinly sliced
white boiled 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.