This recipe is really two in one, because it makes an ideal stock to use in any Asian inspired dish that uses chicken or pork, while also producing delicious poached chicken breasts infused with Asian flavours, ideal for use in salads, sandwhiches or wraps.
The recipe makes about 1 1/2 – 2 litres of stock, and so I like to freeze the stock in 500ml portions to use later. You can use this stock in my version of Indonesian Braised Pork with Sweet Soy Sauce (Babi Kecap).
Asian Chicken Stock (or Asian Poached Chicken)
6 chicken breasts
1 teaspoon sesame oil
1 stalk of lemon grass, bruised (I use a rolling pin)
4 cloves of crushed garlic
knob of roughly chopped or grated ginger (75g)
3 whole star anise
1 teaspoons black peppercorns
Place all the ingredients into a large pot and cover with 3 litres of water. Bring to a simmer and then cover and simmer for 1 minute before removing from the heat and leaving to cool for about 1 1/2 hours without removing the lid.
Freeze any stock that you won't be immediately using in 500ml amounts for later use. The chicken breasts will be infused with the Asian flavours and is delicious as a meal by itself or added to sandwiches or wraps.
My Little Chequered Kitchen http://mylittlechequeredkitchen.com/