Ingredients
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2 teaspoons extra virgin olive oil
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2 chicken marylands, skin removed, fat trimmed
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1 brown onion, chopped
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1 cinnamon stick
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2 whole star anise
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2L (8 cups) water
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1 leek, trimmed, thinly sliced
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300g mixed mushrooms (such as shiitake, oyster and button), wiped clean, sliced
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1 long fresh red chilli, deseeded, finely chopped
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2 teaspoons fresh ginger, finely grated
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150g (4 leaves) silverbeet, trimmed, chopped
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1 zucchini, trimmed, chopped
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2 teaspoons salt-reduced tamari
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Green shallots, sliced, to serve
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Toasted sesame seeds, to sprinkle
Method
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1Heat 1 tsp oil in a saucepan over high heat. Cook chicken for 2-3 minutes each side or until golden. Add onion, cinnamon, star anise and water. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 1 hour. Strain. Reserve liquid. Discard onion and spices. Cool chicken. Remove flesh from bones. Discard bones. Coarsely chop the chicken.
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2Clean saucepan. Return to medium heat. Add remaining oil. Cook leek, stirring, for 5 minutes or until softened. Cook mushroom, stirring, for 2-3 minutes or until golden. Add chilli and ginger. Cook, stirring, for 1 minute.
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3Add reserved liquid. Bring to the boil over high heat. Reduce heat to medium-low and simmer for 5 minutes. Add chicken, silverbeet and zucchini. Simmer for 5 minutes or until vegies are tender. Add tamari. Season. Sprinkle with shallot and sesame seeds.
Source: taste.com.au
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