Ingredients

Method

• 2½ L water
• 55 g brown sugar
• 2 star anise
• 1 cinnamon stick
• a thick slice fresh ginger
• a pinch salt
• 4 Ceylon tea bags
• 1 whole whole chicken
• 280 g parboiled long-grain rice
• ¼ head cabbage, shredded
• 350 g green beans, sliced diagonally
• 200 g pak choi
• 20 g sesame seeds (toasted)
For the dressing:
• 3 T Asian Everything soy sauce
• 2 T Asian sesame oil
• ⅓ cup preserved poaching liquid
• 55 g brown sugar
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Bring the water, sugar, spices, ginger and salt to the boil in a large saucepan. Add the tea bags and leave to brew for 10 minutes. Remove the tea bags and discard. Add the chicken, breast side down, and bring to the boil. Reduce the heat, cover with a lid and simmer for 15 minutes. Turn off the heat and leave to poach for an hour. Remove the chicken and reserve 1/3 cup poaching liquid.

2. Meanwhile, cook the rice according to package instructions and set aside. Stir-fry the cabbage and beans until just cooked through, but still crunchy. Cook the pak choi in the same way.

3. Simmer the dressing ingredients in a small pan until slightly thickened and season to taste.

4. Portion the chicken and serve with the rice, beans, cabbage and pak choi, drizzled with the dressing.

Cost per serving:  R35.92

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