Hainanese chicken
6
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Try our shortcut version of a Singapore specialty starring tender poached chicken and rice
Ingredients
Chicken stock
2 cup(s), (500ml)
Star anise
1 individual
Ground cinnamon
1 tsp, (stick)
Soy sauce
2 tbs
Sake or Japanese rice wine
20 ml
Skinless chicken breast
540 g, (600g), fat trimmed
Peanut oil
1 tbs
Green shallot(s)
3 individual, thinly sliced
Bean sprouts
1 cup(s), (80g), trimmed
Fresh red chilli
2 whole, seeded, thinly sliced
Bok choy
1 bunch(es), (gai lan), trimmed
Cooked white rice
2 cup(s), to serve
Instructions
1
Combine stock, star anise, cinnamon, soy sauce, wine and 1 cup (250ml) boiling water in a large saucepan. Bring to the boil. Reduce heat to low and simmer for 5 minutes. Add chicken and simmer for 5 minutes. Remove from heat. Cover and set aside for 10 minutes. Remove chicken and thinly slice. Reserve stock.
2
Meanwhile, heat a wok over high heat. Add half the oil and heat for 30 seconds. Add shallots, bean sprouts and chilli and stir-fry for 1 minute. Transfer to a bowl. Reheat wok over high heat. Add remaining oil and heat for 30 seconds. Add gai lan and stir-fry for 2 minutes or until stems are tender and leaves just wilted.
3
Meanwhile, cook rice following packet instructions. Divide rice among serving bowls. Top with gai lan, chicken and bean sprout mixture. Ladle over some stock. Serve.
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