Asian-style poached chicken
skinless chicken breast
reduced salt soy sauce
80 ml, (⅓ cup )
fresh red chilli
2 whole, deseeded, thinly sliced
- Cut 2 shallots into 7cm lengths. Place chopped shallots, chicken, star anise, ginger and 2 litres (8 cups) water in a large saucepan over medium-high heat and bring to a gentle simmer. Simmer, uncovered, for 10 minutes or until chicken is just cooked through.
- Remove chicken from broth and thickly slice chicken breasts.
- Meanwhile, boil, steam or microwave asparagus and choy sum until just tender. Drain. Thinly slice remaining shallots.
- Drizzle sliced chicken with oil and soy sauce and sprinkle with shallots, coriander and chilli. Serve with asparagus and choy sum.