Asian-style chicken
9
Points®
Total time: 1 hr • Prep: 10 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
Sliced chicken breasts poached in soy sauce, ginger, star anise, peppercorn, and Shaoxing rice wine and served with a Chinese broccoli and shallot stir fry
Ingredients
Chicken stock
6 cup(s), (1.5 Litres, salt-reduced)
Sake or Japanese rice wine
2 cup(s), (500ml Shaoxing wine. See note)
Soy sauce
½ cup(s), (light)
Fresh ginger
30 g, peeled, thinly sliced
Pepper
1 tbs, (Sichuan peppercorns)
Star anise
1 individual
Skinless chicken breast
540 g, (buy 600g), fat trimmed, cut into fillet steaks
Chinese broccoli (gai lan)
1 bunch(es), (Chinese broccoli), cut into 10cm lengths
Green shallot(s)
2 individual, thinly sliced
Fresh red chilli
2 whole, deseeded, thinly sliced
Cooked white rice
2 cup(s), (jasmine), to serve
Instructions
1
Combine stock, wine, soy sauce, ginger, peppercorns and star anise in a large saucepan over high heat and bring to the boil. Reduce heat and simmer, uncovered, for 30 minutes.
2
Add chicken and simmer, covered, for 10–12 minutes or until chicken is cooked through. Transfer chicken to a plate and cover to keep warm. Add gai lan to pan and cook for 3–5 minutes or until just tender.
3
Thickly slice chicken on the diagonal. Heat oil in small saucepan over medium heat. Cook shallots and chilli for 2 minutes or until shallots are bright green. Divide rice among plates and top with chicken and gai lan. Spoon over some of the broth and serve sprinkled with chilli mixture.
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