Asian-Style Poached Chicken

Instructions

1. 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.
2. 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.
3. 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