Star anise and ginger poached chicken with garlic eggplant
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ginger is considered a spice in cooking because it comes from the underground rhizome of the ginger plant. When paired with star anise it gives this poached chicken some amazing flavour!
Ingredients
Skinless chicken breast
450 g, (Buy 500g)
Salt reduced chicken stock
4 cup(s), (1 L)
Rice wine vinegar
40 ml
Star anise
3 individual
Fresh ginger
3 tbs, (4cm piece) thinly sliced
Olive oil
1 tbs
Garlic
4 clove(s), thinly sliced
Fresh red chilli
1 whole, finely chopped
Eggplant
1 medium, cut into 1.5cm pieces
Canned water chestnut, rinsed, drained
200 g, (Buy 225g can)
Pak choy
2 bunch(es), cut into 6cm lengths
Reduced salt soy sauce
2 tbs
Green shallot(s)
2 individual
Instructions
1
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.
2
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.
3
Top vegetables with chicken and sprinkle with shallots and extra chill. Drizzle with remaining soy sauce to serve.
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