Poached chicken in soy, star anise and honey
INGREDIENTS
½ cup (125ml) light soy sauce
1/3 (80ml) cup Shao xing cooking wine
¼ cup (60ml) oyster sauce
2cm piece ginger, cut into thin strips
2 star anise
2 cassia or cinnamon sticks
2 tablespoons honey
100g shiitake mushrooms, quartered
8 pieces lotus root, if available
4 small chicken breast fillets
Chinese broccoli, trimmed
steamed jasmine rice
METHOD
Place the soy, wine, oyster sauce, ginger, star anise, cinnamon and honey into a large frying pan. Bring to the simmer, stirring over medium heat.
Add mushrooms, lotus and chicken, cover and simmer 4 minutes. Turn chicken and simmer a further 4 minutes.
Meanwhile, steam or microwave broccoli and cook rice.
Remove chicken from poaching liquid and cover to keep warm; bring liquid to a boil and simmer until reduced by half.
To serve, spoon rice onto plates, and top with chicken that you have sliced in half and sauce. Serve with Chinese broccoli.
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