Difference between revisions of "Soy-simmered Chicken"
From Recipes
Jump to navigationJump to searchm (→Source) |
|||
| (One intermediate revision by one other user not shown) | |||
| Line 8: | Line 8: | ||
* 1 cup Chinese cooking wine or dry sherry |
* 1 cup Chinese cooking wine or dry sherry |
||
* 4 star anise |
* 4 star anise |
||
* 2 cinnamon |
* 2 cinnamon sticks |
||
* 4 chicken breast fillets |
* 4 chicken breast fillets |
||
| Line 18: | Line 18: | ||
== Source == |
== Source == |
||
[[Modern Classics (Book 1)]] |
|||
[[Category:Recipes]] |
[[Category:Recipes]] |
||
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).
