Click photo to enlarge
Chicken infused with rice wine and star anise on a soba
noodle salad. Photo by Linda Robertson.
An irresistible dish and a favourite summer meal, this
is a mixture of Asian-inspired noodles and tender slivers of
chicken breast poached in Chinese rice wine flavoured with star
anise and ginger.
The contrast of the cool cucumber and mint in the noodle
salad with the slightly sweet spiciness of the chicken is
enticing. I served this recently to my book club for lunch
and the only accompaniment needed was a good bread.
I bought a really good ciabatta from the Otago Farmers'
Market and despite crossing cultures it was a delicious
combination. Chinese rice wine is available from Asian food
stores. It is inexpensive, about $4.50 for 550ml.
For the chicken
800g boneless, skinless chicken breast
1 cup Chinese rice wine
2 cups water
¼
cup Japanese soy sauce (I use Kikkoman)
3 Tbsp sugar
1 cinnamon stick
2 thumbs fresh ginger, roughly chopped
4 whole star anise
For the noodle salad
250g green tea soba noodles
½
telegraph cucumber, peeled, de-seeded and diced
200g cherry tomatoes, halved
½
cup chopped spring onions or chives
½
cup chopped mint
3-4 Tbsp toasted sesame seeds
Dressing
2 Tbsp brown sugar
3 Tbsp Japanese soy sauce
3 Tbsp extra virgin olive oil
½
tsp prepared chilli
3 Tbsp red wine vinegar
4 Tbsp lime juice
To cook the chicken
Trim the chicken breast of any fat, set aside.
Choose a deep saucepan (approx 9-cup capacity) rather than
shallow, as the liquid needs to completely cover the chicken.
Place remaining ingredients into the saucepan. Bring to the
boil.
Simmer gently, lid on for 10 minutes to intensify flavours.
Increase the heat so the liquid is at a rolling boil.
This amount of liquid will not completely cover 800g of
chicken.
I cook half at a time.
Add about half of the chicken to the saucepan and return to
the boil. Cover with lid and remove saucepan from the heat.
Let stand until the chicken is no longer pink in the centre
of the thickest part (cut to test), 15-18 minutes.
Lift chicken from the cooking liquid and allow to cool a
little.
Then cover with cling film and refrigerate. Repeat cooking
process with the remaining chicken.
Strain the cooking liquid and refrigerate.
When completely cold, return all of the chicken to the liquid
for at least 2 hours or up to 24 hours (this intensifies the
flavour).
Shortly before serving, remove chicken from liquid and cut
into .5cm slices.
Place on a plate and refrigerate until needed.
To make the salad
Combine all the dressing ingredients in a screw-top glass jar
and shake well.
Cook soba noodles according to packet instructions.
Place rinsed and well-drained noodles on a double thickness
of paper towels to remove any excess water.
Tip noodles into a large bowl and gently stir through
three-quarters of the dressing.
Add the cucumber, cherry tomatoes, spring onions and mint and
toss again.
Drizzle remaining dressing over the chicken slices and
arrange on top of the salad.
Sprinkle with toasted sesame seeds and serve.
To toast sesame seeds
Heat a dry frying pan over medium heat.
Add the sesame seeds and cook, shaking the pan or stirring
frequently for about 5 minutes until golden.
Watch carefully as they burn very easily. Cool.
Serves 6-8.
- Joan Bishop
