Asian-style poached chicken
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Time to make:
$3.75 per serve
(at time of publication)
Full ingredients list:
- 2 cups salt-reduced chicken stock
- 2 cups water
- 2 tablespoons salt-reduced soy sauce
- 1 cinnamon stick
- 3 whole star anise
- 2 teaspoons sesame oil
- 3cm piece ginger, peeled, sliced
- 4 x 150g skinless chicken breast fillets
- 2 teaspoons cornflour
- 4 cups steamed rice, to serve
- 3 teaspoons toasted sesame seeds
- steamed baby bok choy, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Combine stock, water, soy sauce, cinnamon, star anise, sesame oil and ginger in a deep frying pan or wok. Add chicken to stock and cook over medium heat. Bring stock to gentle simmer. Reduce heat and cook for 10-12 minutes or until chicken is cooked through. Drain, reserving 1 1/4 cups of stock mixture. Transfer chicken to a large plate and cover.
Step 2 Put reserved stock into a saucepan and bring to the boil. Combine 1 tablespoon cold water and cornflour in cup. Add cornflour mixture to stock. Stir until well combined and mixture thickens. Remove from heat.
Step 3 Spoon rice onto 4 serving plates. Slice chicken and place onto rice. Spoon over sauce. Sprinkle with sesame seeds and serve with bok choy on the side.
About this recipe
First published: March 2009