This is one of my favourite recipes. The extent to which you make of it is up to you, but I like to make everything including the chilli sauce! Choose a couple of varieties of Asian greens to accompany the chicken. I like to combine a crunchy variety like Pac Choy or Buk Choy with a leafy green such as Gai Lan.
Make the rice: Place all the ingredients in a large saucepan. Bring to the boil, then reduce heat to simmer. Cover the pan with a lid and cook for 40 minutes.
While the rice is cooking, prepare the chicken: Heat the stock in a large saucepan with the ginger, shallots, garlic, lemon juice, chilli, star anise, tamari, and mirin until the stock is gently boiling.
Turn off heat and add the chicken to the stock. Cover the pan with a lid and set aside for at least 25 minutes to cook the chicken.
Meanwhile, place the ingredients for the chilli sauce in a blender and process to a smooth paste.
To make the ginger sauce, use a mortar and pestle to grind the ginger, garlic, lemon, and salt together to make a paste.
Finally, heat the sesame oil in a wok and stir-fry the Asian greens until they just wilt. To serve, strain the broth and serve with the chicken, rice, chilli and ginger sauces, and Asian greens.
Makes 4 servings
| Prep Time: | 25 mins |
| Cooking Time: | 40 mins |
| Ready in: | 65 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 2330 kj |
| Calories | 557 kcal |
| Fat | 13 g |
| Saturated Fat | 3 g |
| Total Carbohydrate | 63 g |
| Total Protein | 43 g |
| Fibre | 5 g |
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