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
Nutrition (per serve)
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.
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.
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.
Recipe sourced from: Australian Healthy Food Guide