Five spice chicken with greens and plum sauce
⅔ cup(s), (180ml)
sake or Japanese rice wine
20 ml, (1 tbs Chinese rice wine)
skinless chicken breast
540 g, (buy 600g) fat trimmed
Chinese five spice
rice bran oil
1 bunch(es), halved crossways
1 bunch(es), (Chinese broccoli) halved crossways
1 baby, trimmed
- Heat the plum sauce, ½ cup (125ml) water, cinnamon, star anise and wine in a small saucepan over medium heat until the mixture comes to the boil. Simmer for 1 minute or until sauce thickens. Remove from heat.
- Cut each chicken breast fillet horizontally into 2 thin fillets. Sprinkle both sides with five-spice powder. Heat the oil in a large frying pan over medium-high heat. Cook the chicken, in 2 batches, for 3 minutes each side or until cooked through. Transfer to a plate. Cover to keep warm.
- Add the vegetables to the pan with ¼ cup (60ml) water. Cook, stirring, for 3-4 minutes or until tender and the water has evaporated.
- Transfer the chicken to serving plates and serve with the greens and plum sauce.