Photo of White-cooked chicken with sesame sauce by WW

White-cooked chicken with sesame sauce

SmartPoints® value per serving
Total Time
3 hr
20 min
40 min
Simmering your chicken in this flavour-packed broth makes for a smooth texture and incredible taste, while the sprinkling of toasted sesame seeds adds a tasty crunch


Sweet white wine

1 cup(s)

Spring onion(s)

4 individual, chopped

Fresh ginger

60 g, peeled, coarsley chopped


4 clove(s), chopped

Star anise

2 individual

Canola oil

1 tbs

Whole raw skinless chicken

600 bag(s), (buy 1.4kg)

Fresh ginger

2 tsp, finely grated

Green shallot(s)

2 individual, thinly sliced

Soy sauce

2 tbs


1 tbs, (rice wine)

Caster sugar

1 tsp

Sesame oil

1 tsp

Sesame seeds

2 tsp, toasted

Choy sum

2 bunch(es), steamed


  1. Place wine, spring onions, chopped ginger, garlic, star anise and 4.5L water in a large saucepan over high heat and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes. Add chicken, breast-side down, and simmer, uncovered, for 20 minutes. Remove from heat. Cover and set aside for 2 hours.
  2. Meanwhile, heat sunflower/canola oil in a small non-stick frying pan over medium heat. Add grated ginger and shallots and cook, stirring, for 30 seconds. Transfer to a small bowl. Add soy sauce, vinegar, sugar and sesame oil. Stir to combine.
  3. chicken from stock and cut into 8 pieces. Discard stock. Remove and discard chicken skin. Divide choy sum among plates and top with chicken. Drizzle with soy sauce mixture and serve sprinkled with sesame seeds.


SERVING SUGGESTION: Steamed Jasmine riceTo toast sesame seeds, place in a dry frying pan and cook over medium heat, stirring, for 3–5 minutes or until golden.