Ginger chicken with Asian greens

Serves: 4

Time to make: 40 mins , plus 30 mins standing

Hands-on time: 20 mins

Ingredients

More weights & measures

4 chicken legs (thigh and drumstick 900g-1kg total), skin removed
2 spring onions, cut into 5cm lengths, plus extra, to garnish
10cm lemongrass stalk, bruised
3 cloves garlic, bruised
6cm piece fresh ginger, sliced
1 long red chilli, halved lengthways, plus extra, sliced, to garnish (optional)
1 teaspoon Chinese five spice
1 cinnamon stick
¼ cup Chinese rice wine
2 tablespoons salt-reduced soy sauce
1 teaspoon sesame oil
3 bunches broccolini, trimmed
2 bunches Asian greens, cut into 8cm lengths
4 cups steamed basmati rice, to serve

Instructions

Stay Awake

1 Place all ingredients (except broccolini, Asian greens and rice) in a large saucepan that has a lid. Add 2 litres water and bring to the boil. Reduce heat and simmer for 10 minutes. Switch off heat, cover pan and leave chicken to stand in broth for 30 minutes, or until cooked through.

2 Remove strips of chicken from bones. Boil, microwave or steam broccolini and Asian greens for 2 minutes, or until just tender.

3 Toss chicken with broccolini and greens, garnish with extra spring onions and chilli (if using) and serve with steamed rice.

Variations

Make it gluten free: Check soy sauce and five spice are gluten free.

Nutrition Info (per serve)

Calories 528 cal

Kilojoules 2210 kJ

Protein 48 g

Total fat 20 g

Saturated fat 6 g

Carbohydrates 35 g

Sugar 5 g

Dietary fibre 6 g

Sodium 440 mg

Calcium 120 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.