PREPARATION 20 minutes, plus standing time
COOKING 45 minutes
- 4 × 200 g chicken breast fillets
- 1 litre salt-reduced chicken stock
- 4 spring onions, white parts only (reserve green tops, finely chopped, to serve)
- 4 thin slices ginger, plus 1⁄2 teaspoon finely grated ginger
- 1 star anise
- 1 teaspoon Sichuan pepper
- olive oil spray, for cooking
- 1⁄2 cup (100 g) basmati rice
- 2 baby bok choy, trimmed and halved or quartered lengthways
- 1 bunch asparagus, bases trimmed, cut into 5 cm lengths
- 100 g sugar snap peas, trimmed
CHILLI DIPPING SAUCE
- 2 fresh long red chillies, seeded and roughly chopped (optional)
- 1⁄2 small clove garlic, crushed
- 1 teaspoon finely grated ginger
- 3 teaspoons lime juice, or to taste
- 1 teaspoon pure maple syrup
Place the chicken, stock, spring onion, sliced ginger, star anise and Sichuan pepper in a deep heavy-based frying pan with a lid and bring to a simmer over high heat. Reduce the heat to low and simmer for 15–20 minutes until the chicken is cooked through. Remove from the heat and leave to stand, covered, for 10 minutes. Transfer the chicken to a plate, cover loosely with foil and keep warm. Strain the stock and reserve.
Meanwhile, to make the dipping sauce, place all the ingredients in a small food processor and pulse to form a smooth paste. Transfer to a bowl and set aside.
Heat a heavy-based saucepan over medium heat, then spray with olive oil. Add the grated ginger and rice and stir for 1 minute or until fragrant. Measure 3⁄4 cup (180 ml) of the reserved stock and add to the pan. Bring to the boil over high heat, then reduce the heat to low, cover and cook for 12 minutes or until all the stock has been absorbed and the rice is tender. Leave to stand, covered, for 5 minutes.
Pour the remaining stock into a clean saucepan and bring to the boil.
Working in batches, steam the bok choy, asparagus and sugar snap peas for 2–3 minutes until tender but crisp.
Add the chicken breasts to the hot stock to warm through, if necessary. Remove and cut into thick slices on the diagonal. Divide the rice among 4 shallow bowls, then serve a sliced chicken breast on top of each, along with the steamed vegetables. Serve with the bowl of dipping sauce to the side.
Recipe and images from The CSIRO Healthy Gut Diet, published by Macmillan