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Photo of Star anise and ginger poached chicken with garlic eggplant by WW

Star anise and ginger poached chicken with garlic eggplant

2
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
Ginger is considered a spice in cooking because it comes from the underground rhizome of the ginger plant. When paired with star anise it gives this poached chicken some amazing flavour!

Ingredients

Skinless chicken breast

450 g, (Buy 500g)

Salt reduced chicken stock

4 cup(s), (1 L)

Rice wine vinegar

40 ml

Star anise

3 individual

Fresh ginger

3 tbs, (4cm piece) thinly sliced

Olive oil

1 tbs

Garlic

4 clove(s), thinly sliced

Fresh red chilli

1 whole, finely chopped

Eggplant

1 medium, cut into 1.5cm pieces

Canned water chestnut, rinsed, drained

200 g, (Buy 225g can)

Pak choy

2 bunch(es), cut into 6cm lengths

Reduced salt soy sauce

2 tbs

Green shallot(s)

2 individual

Instructions

  1. Combine chicken, stock, wine, star anise and ginger in a large saucepan over medium heat and bring to a simmer. Reduce heat and gently simmer, uncovered, for 10 minutes or until chicken is cooked through. Transfer chicken to a plate. Discard poaching liquid. Cover chicken with foil and set aside to rest for 5 minutes before thickly slicing.
  2. Meanwhile, heat a wok over high heat. Add oil and heat for 20 seconds. Stir-fry garlic, chilli and eggplant for 3–4 minutes or until golden. Add chestnuts and pak choy and stir-fry for 1–2 minutes or until heated through. Stir in half the soy sauce.
  3. Top vegetables with chicken and sprinkle with shallots and extra chill. Drizzle with remaining soy sauce to serve.

Notes

SERVING SUGGESTION: Basmati rice.

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