Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 5.06 dollar
Difficulty level: 3 out of 4
19 Ingredients
Number of servings
4
- 2teaspoons sesame oil
- 3 bay leaves
- 1 cinnamon stick
- 2 carrots, roughly chopped
- 2 stick celery, chopped
- 1 red chilli, sliced (optional, to serve)
- 3 cm piece ginger, peeled, sliced
- 1 onion , roughly chopped (no need to peel)
- 2 spring onions, finely sliced
- 1 organic free-range chicken
- 2 bunch broccolini, steamed
- 3 star-anise
- 2 cup chicken stock (see tip)
- 1teaspoons black peppercorns
- 2 cup rice, steamed
- 2teaspoons sesame seeds, toasted
- 2tablespoons soy sauce
- 4 chicken breast fillets
- 1teaspoons thyme sprigs
Nutrition per serving
5880kJ / 1400Cal
5880 Kilojoules or 1400 Calories
68% of daily energy intake*
Protein
132grams
Fat
79.5grams
Carbs
39.2grams
Sugars
7.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Combine stock, 1 cup water, soy sauce, cinnamon, star anise, sesame oil and ginger in a deep frying pan or wok. Bring to the boil over medium-high heat. Reduce heat until just simmering. Add chicken and cook for 10-12 minutes or until cooked through. Transfer chicken to a plate. Cover to keep warm.
Step 2 of 3
Return stock to heat and boil until reduced by half. Drain. Slice chicken and transfer to bowls with rice and broccolini. Sprinkle over sesame seeds, spring onion and chilli. Spoon over stock and serve.
Step 3 of 3
To make chicken stock: Combine 1 whole organic free-range chicken, 3-4L water (to cover chicken), 2 roughly chopped carrots, 1 roughly chopped onion (no need to peel), 2 sticks celery (chopped), 1 tsp black peppercorns, 3 bay leaves, a few sprigs thyme in a large pot over medium heat. Bring to the boil and simmer for 2-3 hours. Skim foam from surface. Allow to cool. Reserve chicken. Strain stock and discard vegetables.
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