Gingerandstaranisepoachedchicken Recipes

CHICKEN SIMMERED IN SOY AND STAR ANISE

Steps:

• Place the ginger, sesame oil, soy sauce, cooking wine or sherry, star anise, cinnamon stick and sugar in a frying pan over high heat and bring to a boil.
• Add the chicken and cook for 6-7 minutes on each side or until cooked through.
• Add the greens to the pan and cook for 2 minutes or until tender.
• Place chicken and greens on serving plates and spoon over pan juices as sauce.
• Serve with steamed rice.

CHICKEN BRAISED WITH GINGER AND STAR ANISE

Steps:

• Heat a wok over medium heat, add the peppercorns and cook, shaking often for 3 minutes, or until fragrant.
• Remove and crush lightly with the back of a knife.
• Reheat the wok, add the oil and swirl to coat.
• Add the ginger and garlic and cook over a low heat for 1-2 minutes, or until lightly golden.
• Add the chicken, increase the heat to medium and cook for 3 minutes, or until browned all over.
• Add the remaining ingredients, reduce the heat and simmer, covered, for 20 minutes, or until the chicken is tender.
• Serve with rice.

POACHED GINGER CHICKEN

Steps:

• Put the chicken in a medium pot with just enough water to cover; add 1 tablespoon salt. Bring to a gentle simmer over medium heat and cook until the chicken is firm to the touch, about 15 minutes. Meanwhile, prepare a bowl of salted ice water. Drain the chicken and plunge into the ice water for about 30 seconds to stop the cooking. Drain again. Grate the ginger and shallot into a small bowl. Stir in 3 tablespoons peanut oil, the sesame oil and 1/4 teaspoon each sugar and salt. Toss the cucumber and radishes with the chili sauce, 3/4 teaspoon salt, the remaining 1 tablespoon peanut oil and the remaining 1/4 teaspoon sugar in a large bowl. Add the watercress and toss. Divide the salad among plates. Slice the chicken and add to the plates, then top with the ginger mixture. Drizzle with the lime juice.
• Photograph by Antonis Achilleos

GINGER AND STAR ANISE POACHED CHICKEN

Steps:

• Place chicken in a small saucepan with all the other ingredients.
• Slowly bring to the boil and simmer over medium heat for 8-10 minutes, or until just cooked through.
• Remove chicken from liquid.
• Serve chicken, thinly sliced on a bed of jasmine rice and baby bok choy.
• You can also make a sauce for the chicken using 3 tablespoons vegetable oil (heated in a small pan), then add 1 1/2 tablespoons grated ginger and 4 finely sliced green onions with a little salt.
• Stir and serve over chicken if desired.
• Strain the stock and reserve for another use (makes a lovely soup base).