Difference between revisions of "Soy-simmered Chicken"
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* white rice |
* white rice |
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* 4 tsp sesame oil |
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* 2 tbsp shredded ginger |
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* 1/4 cup soy sauce |
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* 1/2 cup soy sauce |
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* 2 tbsp brown sugar |
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* 1 cup Chinese cooking wine or dry sherry |
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* 2 star anise |
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* 4 star anise |
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* 2 cinnamon sticks |
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* 4 chicken breast fillets |
* 4 chicken breast fillets |
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Start cooking the rice. Place the sesame oil, ginger, soy sauce, sugar, Chinese cooking wine, star anise, and cinnamon stick in a frying pan over medium-low heat and bring to a simmer. Add the chicken and cook for 6-7 minutes each side or until cooked through. Serve on plates with the sauce from the pan, steamed greens, and rice. Serves 4. |
Start cooking the rice. Place the sesame oil, ginger, soy sauce, sugar, Chinese cooking wine, star anise, and cinnamon stick in a frying pan over medium-low heat and bring to a simmer. Add the chicken and cook for 6-7 minutes each side or until cooked through. Serve on plates with the sauce from the pan, steamed greens, and rice. Serves 4. |
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NB I have doubled the sauce ingredients from original recipe (they are listed doubled). |
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== Source == |
== Source == |
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[[Modern Classics (Book 1)]] |
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[[Category:Recipes]] |
[[Category:Recipes]] |
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Latest revision as of 05:01, 12 May 2013
Ingredients
- white rice
- 4 tsp sesame oil
- 2 tbsp shredded ginger
- 1/2 cup soy sauce
- 2 tbsp brown sugar
- 1 cup Chinese cooking wine or dry sherry
- 4 star anise
- 2 cinnamon sticks
- 4 chicken breast fillets
Method
Start cooking the rice. Place the sesame oil, ginger, soy sauce, sugar, Chinese cooking wine, star anise, and cinnamon stick in a frying pan over medium-low heat and bring to a simmer. Add the chicken and cook for 6-7 minutes each side or until cooked through. Serve on plates with the sauce from the pan, steamed greens, and rice. Serves 4.
NB I have doubled the sauce ingredients from original recipe (they are listed doubled).
