White-cooked chicken with sesame sauce
7
Points®
Total time: 3 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
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
Ingredients
Sweet-style white wine
1 cup(s)
Spring onion(s)
4 individual, chopped
Fresh ginger
60 g, peeled, coarsley chopped
Garlic
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
Vinegar
1 tbs, (rice wine)
Caster sugar
1 tsp
Sesame oil
1 tsp
Sesame seeds
2 tsp, toasted
Choy sum
2 bunch(es), steamed
Instructions
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.
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