White-cooked chicken with ginger-sesame Chinese cabbage salad

AT A GLANCE

  • Serves 4 people

  • 3 green onions, trimmed, white ends thinly sliced and green tops coarsely chopped
  • 2 light soy sauce
  • 25 gm piece of ginger, thinly sliced
  • 2 star anise
  • 1 cinnamon quill
  • 4 (200gm each) corn-fed chicken breast fillets
  • 1 (about 400gm) Chinese cabbage (wombok), thinly sliced
  • 1 cup (loosely packed) coriander leaves
  • 2 tsp toasted sesame seeds, plus extra for serving
  •  
  • Ginger-sesame dressing
  • 1 tbsp finely grated ginger
  • 2 tbsp rice vinegar
  • 2 tbsp sesame oil
  • 1 tsp white sugar
01   Combine green onion tops, soy sauce, ginger, star anise, cinnamon and 1½ litres of water in a large saucepan, bring to the boil over medium heat, add chicken, return to the boil, reduce heat to low and cook very gently for 10 minutes or until chicken is just cooked through and remove from heat.
02   Meanwhile, for dressing, combine ingredients and 1 tsp sea salt in a small bowl.
03   In a separate bowl, combine cabbage, coriander, thinly sliced green onion and sesame seeds, add dressing and toss to combine.
04   Remove chicken from poaching liquid (see note), slice and serve with salad to the side and scatter with extra sesame seeds.
Note Poaching liquid may be frozen and re-used over and over, as long as it is brought to a rolling boil each time.

Recipe:

ADELAIDE LUCAS

Photography:

TENY AGHAMALIAN

Styling:

EMMA KNOWLES

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