Star anise and ginger poached chicken with garlic eggplant
Skinless chicken breast
450 g, (Buy 500g)
Salt reduced chicken stock
4 cup(s), (1 L)
Rice wine vinegar
3 tbs, (4cm piece) thinly sliced
4 clove(s), thinly sliced
Fresh red chilli
1 whole, finely chopped
1 medium, cut into 1.5cm pieces
Canned water chestnut, rinsed, drained
200 g, (Buy 225g can)
2 bunch(es), cut into 6cm lengths
Reduced salt soy sauce
- Combine chicken, stock, wine, star anise and ginger in a large saucepan over medium heat and bring to a simmer. Reduce heat and gently simmer, uncovered, for 10 minutes or until chicken is cooked through. Transfer chicken to a plate. Discard poaching liquid. Cover chicken with foil and set aside to rest for 5 minutes before thickly slicing.
- Meanwhile, heat a wok over high heat. Add oil and heat for 20 seconds. Stir-fry garlic, chilli and eggplant for 3–4 minutes or until golden. Add chestnuts and pak choy and stir-fry for 1–2 minutes or until heated through. Stir in half the soy sauce.
- Top vegetables with chicken and sprinkle with shallots and extra chill. Drizzle with remaining soy sauce to serve.