Asian soy-poached chicken

Recipe from: 4/1/2004 12:00:00 AM

Ingredients 10
Servings 4


  • 30
    chicken stock powder
  • 125
    dry sherry
  • 65
    low-sodium soy sauce
  • 1
    x 5 cm piece of ginger, peeled and sliced into matchsticks
  • 2
    cloves garlic, finely sliced
  • 6
    dried lime leaves
  • 1
    whole red chilli
  • 1
    star anise
  • 4
    chicken breast fillets
  • milled pepper


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

Read more on: poach  |  poultry

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