Chicken rice with sweet soy & Asian Greens

Super healthy, low fat and simple

By Expat Kitchen (http://expat-kitchen.com/)

Serves 4

Ingredients

I whole chicken, cleaned
¼ cup salt-reduced soy sauce
¼ cup kecap manis
2 ½ cups water
½ cup Shou Xing wine (Chinese rice wine)
2 cups salt-reduced chicken stock
4 spring onions, ends trimmed, left whole
3cm-piece fresh ginger, peeled, cut into matchsticks
3 garlic cloves, bruised
1 whole star anise
500gm Chinese greens (bok choy, choy sim, baby kalian, Chinese spinach)

Serve with:

Sesame oil
Ready fried crisp shallots
Long red chilli, thinly sliced
4 cups ready steamed rice

Here’s what to do:

Place the soy, kecap manis, water, wine, stock, spring onion, ginger, garlic and star anise in a saucepan over high heat. Bring to the boil. Remove any scum. Add chicken and simmer for ½ an hour. Cover. Set aside for 60 minutes to poach.

Transfer the chicken to a clean work surface. Chop and slice into portions. Cover with foil to keep warm.

Strain the poaching liquid through a fine sieve into a large jug. Discard the spring onion, ginger, garlic and star anise. Return 560ml (2 1/4 cups) of the poaching liquid to the pan. Discard the remaining poaching liquid. Bring to boil, turn off and add Asian greens. Blanch for 3-5mins until tender but still crisp