Asian soy-poached chicken

SHAPE
4 servings
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Poultry

By Food24 November 03 2009
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Ingredients (10)

30.00 ml stock powder — chicken
125.00 ml sherry — dry
65.00 ml soy sauce — low sodium
1.00 fresh ginger — peeled, cut into matchsticks
2.00 garlic — cloves, finely sliced
6.00 lime leaves — dried
1.00 red chilli — whole
1.00 star anise
4.00 chicken breast fillets
0.00 freshly ground black pepper
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Method:

Mix chicken stock powder with 500 ml boiling water and pour stock, sherry and soy sauce into a wok or a saucepan.
Add all remaining aromatics and bring to the boil.
Reduce heat and simmer for five minutes to infuse.
Meanwhile, line a bamboo steamer (or a colander) with baking paper to prevent sticking and place chicken breasts inside.
Cover and place over wok for 10 minutes until chicken is cooked through (flesh should feel springy not soft).
Remove and keep warm.
Bring broth to a fast boil and reduce by half, about five minutes. It will not thicken but the flavour will intensify.
Drizzle over sliced chicken breasts and serve with noodles, Asian greens or cucumber spaghetti.
Nutritional information Energy 830 kJ Carbohydrate 2 g Protein 24 g Fat 6 g



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