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Poached chicken on lettuce and mint salad
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Ingredients:
  • 21.00 gm lemon juice
  • 28.60 gm honey
  • 1 tsp sesame oil
  • 1/2 tsp Chinese five spice
  • 125ml soy sauce
  • 125ml sherry
  • 5cm piece fresh ginger, peeled, thinly sliced
  • 4 whole star anise
  • 8 (about 1kg) chicken thigh fillets
  • 1/2 iceberg lettuce, finely shredded
  • 4 green onions, trimmed, finely shredded
  • 250.00 ml large mint leaves, finely shredded
  • 2 celery sticks, thinly sliced diagonally
  • Steamed jasmine rice, to serve
Instructions:
  • In a small bowl, mix together lemon juice, honey, sesame oil, Chinese five spice, 1 tablespoon soy sauce, and 1 tablespoon sherry. Season to taste with salt and pepper. Set aside.
  • In a large frying pan, mix together ginger, star anise, remaining soy sauce, and sherry. Add the chicken and cook over high heat until it simmers. Reduce heat to low, cover, and cook for 10 minutes, turning occasionally until chicken is cooked through. Let it sit for 5 minutes before serving.
  • In a large bowl, mix the lettuce, green onion, mint, and celery. Drizzle with half of the dressing and toss gently to combine.
  • Slice the chicken thinly. Divide the salad among serving bowls. Arrange the chicken on top and drizzle with the rest of the dressing. Serve right away with steamed rice on the side, if preferred.

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