Chinese poached chicken with stir-fried bok choy recipe
A recipe from the Good Food collection.
Ingredients
80ml (⅓ cup) soy sauce
80ml (⅓ cup) Chinese rice wine
45g (⅓ cup) grated palm sugar (jaggery)
½ star anise
2 garlic cloves, thinly sliced
2.5cm strip orange zest, all white pith removed
2cm piece ginger, thinly sliced
2 chicken breast fillets, cut in half widthways
2½ tsp peanut oil
1 small red capsicum, halved lengthways, deseeded and cut into 1cm strips
120g (about 2) baby bok choys (pak choys), trimmed and cut in half lengthways through the root end
steamed rice, to serve
Method
Step 1
Combine the soy, rice wine, sugar, star anise, half the garlic, orange zest, ginger and 100ml water in a small saucepan, cover and bring slowly to the boil over medium-low heat. Reduce the heat to low and gently boil for 5 minutes. Add the chicken, then cover the pan and cook over very low heat for 5 minutes; the liquid should be barely boiling. don't let the liquid come to a full boil or the chicken will be tough. Without removing the lid, remove the pan from the heat and stand for 20 minutes to allow the chicken to cook through and the flavours to develop.
Step 2
Heat the oil in a wok over high heat, then add the capsicum and cook, tossing the wok, for 2 minutes or until slightly charred and softened. Add the bok choy and remaining garlic and cook, tossing often, for 1 to 2 minutes or until the bok choy begins to soften. Add 2½ tablespoons of the chicken cooking liquid to the wok and cook for 1 minute or until the liquid has reduced slightly and the vegetables are tender. Serve the chicken with the vegetables and steamed rice.
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