Chicken Poached in Ginger Broth
This is an easy, unusual recipe to pull out when you're looking for something a little different. The star anise and ginger give it great flavour, and the chicken is so tender. Feel free to serve it with some plain rice, toast, potatoes, whatever you feel like really. Oh, and a spoonful of chili sauce on top really makes it sparkle.
Ingredients
- 4 Chicken Breast Fillets
- 2 Small Zucchini Cut into matchsticks
- 2 Bell Peppers Cut into matchsticks
- 2 tbsp Shredded Ginger
- 4 Scallions Chopped
- 4 Star Anise
- 4 tbsp Soy Sauce
- 4 c Chicken Stock
- Chilli Sauce and Cilantro, optional
Instructions
- To make the ginger broth, place the shredded ginger, scallions, star anise, soy sauce and chicken stock in a deep frying pan or a pot over med – high heat and bring to a simmer. Simmer for 3 minutes.
- Add the chicken breasts and simmer for 10-12 minutes or until cooked through, turning occasionally. Remove from the pan and set aside. Place the zucchini and peppers into the pan and cook for 6 minutes until just tender.
- To serve, place the broth and veggies into shallow bowls. Slice each chicken breast into 3 pieces and place on top of veggies. I gave it some cilantro and chili sauce but you don't have to. Feel free to give it some plain rice, toast, potatoes, whatever you feel like really.