Very soft chicken fillet in Asian broth will appeal to exotic lovers. Dietary, delicious and unusual. I love Asian cuisine for the combination of interesting spices and easy-to-prepare dishes, even if I cook in my own way, but the ideas are interesting, very fragrant!
| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Servings |
Ingredients
For Broth
- 3 cloves Garlic
- 5 gram Ginger
- 3 pieces The anise (asterisks)
- 2 pieces Cinnamon
- 1/2 teaspoons Black pepper
- 1 teaspoon Spices
- 1 piece Chili pepper
- 200 ml Dry white wine
- 150 ml Soy sauce
- 2 liters Water
- 100 ml Oyster sauce
- 35 gram Brown sugar
- 6 pieces Chicken breast
For Dressing
- 5 gram Ginger
- 1 bunch Green Onion
- 1 tablespoon Vinegar
- 1/2 teaspoons Sesame oil
Ingredients
For Broth
For Dressing
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Instructions
- 1. Put the peeled garlic, peeled and sliced ginger, star anise, cinnamon sticks, Sechuan pepper, chili, wine, soy sauce, orange zest, water, oyster sauce and sugar in a large saucepan with a thick bottom and put on high heat. Bring to a boil, reduce the temperature to medium and add the chicken breasts.
- 2. Cook for 8 minutes. Close the lid tightly and remove from the heat. Leave it on for 20 minutes.
- 3. For refueling, peel and finely chop the ginger, cut the green onion into thin rings. Put ginger and onion in a bowl, add vinegar and sesame oil, mix.
- 4. Remove the chicken from the broth, cool slightly and cut into medium-thick slices.
- 5. Serve in the broth in which it was cooked, adding sesame-ginger dressing. Decorate the noodles.
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