INGREDIENTS
4 green onions, cut into 4 pieces
80 g ginger, peel and thinly sliced
4 garlic cloves, peeled and bruised
2 large red chillies, halved
2 star anise
1 cinnamon stick
¼ cup (60 ml) light soy sauce
½ cup (125 ml) Chinese cooking wine
2 tbsp firmly packed brown sugar
1.25 litres (5 cups) good quality chicken stock
4 x 160 g chicken breast, trimmed
To serve
Cooked ramen noodles
Choy sum, blanched
Coriander
Fried shallots
Green chilli, thinly sliced
METHOD
- Place the green onions, ginger, garlic, chillies, star anise, cinnamon, soy sauce, Chinese cooking wine, sugar and stock into a large deep-sided metal baking dish.
- Place in the steam oven and Steam at 100°C to infuse for 20 minutes.
- Reduce the steam temperature to 85°C. Remove from the oven. Add the chicken and return to the oven. Steam for 15 minutes or until the chicken is cooked. Remove from the oven and remove chicken from the stock. Set aside.
- Strain the stock into a large jug and discard the green onions, ginger, garlic, chillies, star anise and cinnamon. Slice the chicken.
To serve
- Divide the noodles between bowls and top with choy sum, sliced poached chicken, reserved stock, coriander, fried shallots and coriander.
APPLIANCE / FUNCTION
Donna Hay
As Australia’s leading food editor and bestselling cookbook author, Donna Hay has made her way into the hearts (and almost every home) across the country. An international publishing phenomenon, Donna’s name
is synonymous with accessible yet inspirational, recipes and stunning images. Her acclaimed magazine notched up an incredible 100 issues and her best-selling cookbooks sold more than seven million copies worldwide. The Donna Hay brand goes beyond the printed page, featuring an impressive digital presence; a number of television; branded merchandise; and a baking mix range in Australian supermarkets. Donna is the very proud mum of two teenage boys, adores living near the ocean and still loves cooking every single day.
