Hainanese Chicken

After a huge day at work, mentally more than physically, I really wanted to cook something with minimal effort but wanted something with maximum flavours.

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.

Hainanese Chicken

(recipe sourced from WW Cook It Quick)

Serves: 4

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.

(Click here for a printable version of this recipe)