Curries, Asian-style

Ginger chicken with Asian greens

Author: Liz Macri - Recipe Writer & Editor

Photographer: Mark O'Meara

First published: Jul 2015

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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

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 528cal

Kilojoules 2210kJ

Protein 48g

Total fat 20g

–Saturated fat 6g

Carbohydrates 35g

–Sugars 5g

Dietary fibre 6g

Sodium 440mg

Calcium 120mg

Iron 6mg

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.

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