This easy version of a Singapore specialty, similar to a soup, was magnificent. Tender poached chicken served with vegetables and rice in a fragrant broth was really what I wanted tonight.
(recipe sourced from WW Cook It Quick)
ProPoints per serve: 8
2 cups chicken stock
1 whole star anise
1 cinnamon stick
2 tablespoons soy sauce
1 tablespoon shaoxing wine
1 cup boiling water
600 grams lean chicken breast fillets, fat trimmed
1 tablespoon peanut oil
3 green shallots, thinly sliced
1 cup bean sprouts
2 long fresh red chillies, deseeded, thinly sliced
3 baby bok choy, trimmed and separated
2 cups steamed rice
Combine stock, star anise, cinnamon, soy sauce, wine and 1 cup boiling water in a large saucepan. Bring to the boil. Reduce heat to low and simmer for 5 minutes. Add chicken and simmer for 5 minutes. Remove from heat. Cover and set aside for 10 minutes. Remove chicken and thinly slice. Reserve stock.
Meanwhile, heat a wok or large frying pan over high heat. Add half the oil and heat for 30 seconds. Add shallots, bean sprouts and chilli. Stir fry for 1 minute. Transfer to a bowl. Reheat wok over high heat. Add remaining oil and heat for 30 seconds. Add bok choy and stir fry for 2 minutes or until stems are tender and leaves have just wilted.
Divide rice among serving dishes. Top with bok choy, chicken and bean sprout mixture. Ladle over some stock. Serve.
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