Recipe: Asian Poached Chicken with Quinoa

Twins Tom and George Burgess stepped off the footy field and straight into the Peter’s Kitchen yesterday to cook three of their favourite meals – with some assistance from Chef Martin Dulke. We even have the photos to prove it! The boys tell us their Asian Poached Chicken with Quinoa is perfect for post-match recovery. We might not know what it’s like to recover from a NRL match, but one thing we do know? This meal is absolutely delicious. Try it yourself! Here’s the recipe…

Asian Poached Chicken with Quinoa

750ml (3 cups) water

500ml (2 cups) chicken stock

1 brown onion, coarsely chopped

3cm piece fresh ginger, peeled and thinly sliced

3 garlic cloves, bruised

1 whole star anise

500g single chicken breast fillets

200g (1 cup) Quinoa

Steamed baby pak choy, to serve

Kecap manis (sweet soy sauce) to serve

4 shallots, ends trimmed and thinly sliced diagonally

1 long red chilli, thinly sliced diagonally

Olsson Sea Salt

Method

• Place the water, stock, onion, ginger, garlic and star anise in a saucepan over high heat. Bring to the boil. Add chicken. Cover. Set aside for 30 minutes to poach.
• Transfer the chicken to a clean work surface. Thinly slice across the grain. Cover with foil to keep warm.
• Strain the poaching liquid through a fine sieve into a large jug. Discard the onion, ginger, garlic and star anise. Return 560ml (2 1/4 cups) of the poaching liquid to the pan and discard the remaining poaching liquid. Add the quinoa to the pan. Bring to the boil over high heat. Reduce heat to low. Cover and simmer for 12 minutes or until quinoa is tender. Use a fork to separate the grains.
• Divide the quinoa and pak choy among serving dishes.
• Top with chicken and drizzle over the kecap manis. Sprinkle with the shallots and chilli to serve.