A light and fragrant dish of crisp veg and delicate poached chicken that can be served with brown rice for a heartier meal.
- Place chicken, white spring onion, ginger, anise and cinnamon in a saucepan. Cover with cold, salted water, bring to a simmer over medium heat, then cook, skimming surface, for 5 minutes. Remove from heat and stand, covered, for 30 minutes or until cooked through. Remove chicken, discarding liquid, and cool.
- Meanwhile, combine sugar, vinegar, chilli, carrot and berries, then stand for 30 minutes to pickle. Drain, reserving liquid.
- Whisk olive oil, sesame oil, seeds and 2 tablespoons reserved pickling liquid, then season. Shred chicken and toss with green spring onion, coriander, berry mixture, snow peas and dressing.
You may need it
Store Spice Organizer
Food Storage Container Set
Kitchen Utensil Set