Main Meals

Asian poached-chicken broth

5 minutes
15 minutes
Wine/Spirit Pairing
Woolworths Ken Forrester Chenin Blanc Reserve Collection 2015

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  • 1 L vegetable stock
  • 1⁄4 cup soya sauce
  • 1 x 5 cm fresh ginger, sliced lengthways
  • 1 star anise
  • 2 Woolworths free-range chicken breasts
  • 100 g asparagus spears, roughly chopped
  • 150 g Woolworths exotic mushrooms
  • 50 g Woolworths baby pak choi
  • 2 sheets Woolworths Asian sushi nori, cut into strips
  1. Heat the stock in a saucepan over a medium heat until simmering. Add the soya sauce, ginger, star anise, chicken breasts, asparagus, mushrooms and pak choi and cook until the chicken is cooked through. Remove the chicken from the broth using a slotted spoon.
  2. Divide the broth and vegetables between serving bowls. Slice the poached chicken into strips and divide between the bowls. Top with the nori.

Cook's note: Woolies’ skinless chicken is trimmed of excess fat – part of its goal to offer more foods with less saturated fat.

Discover more Asian-inspired recipes here.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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  • default
    16 June 2018

    What broth?

    1. default
      26 June 2018

      Hi Jackie,
      Make a broth with all the aromatics and the stock. Happy cooking!

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