Poached Chicken Breast with Lemongrass and Star Anise
Aromatic poached chicken breasts infused with lemongrass, star anise, and fresh ginger, served over lime-coriander basmati rice with stir-fried vegetables and reduced broth. The gentle poaching method keeps the chicken moist while the strained broth develops deep, layered flavor from bruised lemongrass and warm spices.
Ingredients
- 5 ½ cups basmati rice, Tilda Original Pure
- ⅛ oz chicken stock, fresh
- 4 stick lemongrass, bruisedlemon zest2 tbsp zest per stalkcitrusFull guide →
- 2 ¾ oz fresh ginger, chopped
- 3 clove garlic, sliced
- 1 red chilli, sliced
- 10 chicken breast, skin on, 220g each
- 3 star anise
- 6 lime, juiced and zested
- 4 bunch coriander, fresh, chopped
- 2 ¼ lb stir fry vegetables, sugar snap peas, bean sprouts, baby corn, sweet peppers
- 1 tbsp fresh ginger, grated
- soy sauce(optional)
Instructions
- 1
Boil chicken stock with bruised lemongrass, chopped ginger, garlic, and chilli for 20 minutes until infused.
- 2
Strain the broth through a fine sieve, discarding solids and retaining only the liquid.
- 3
Poach chicken breasts with star anise in the infused broth until cooked through.
- 4
Remove chicken from broth and set aside to keep warm.
- 5
Reduce the remaining broth by half, then season with lime juice.
- 6
Soak basmati rice for 30 minutes before cooking.
- 7
Bring water to boil using a 1:2 ratio of rice to water, stir in rice and return to boil.
- 8
Cover and simmer rice for 10 minutes until tender.
- 9
Toss hot rice with lime juice, lime zest, and fresh chopped coriander, cover with cling film to infuse.
- 10
Stir fry vegetables in a separate pan and season with soy sauce and grated ginger.
- 11
Arrange rice on serving plates, top with stir-fried vegetables and chicken breast.
- 12
Drizzle reduced broth over the dish before serving.
Tips
Bruise lemongrass by lightly crushing the stalks before adding to stock to release aromatic oils.
Ensure chicken reaches an internal temperature of 75C (165F) for food safety.
For fluffier rice, keep it covered after cooking to allow residual steam to finish the cooking process.
Good to Know
Refrigerate leftover chicken and broth separately for up to 3 days. Rice and vegetables best consumed within 1-2 days. Reheat gently on stovetop with a splash of water to restore moisture.
Prepare infused broth up to 1 day ahead. Cook rice no more than 4 hours in advance, cover tightly. Prep all vegetables and aromatics the day before cooking.
Serve immediately while chicken is warm and rice has absorbed the citrus and herb infusion. Pour warm reduced broth tableside for best presentation.
Common Mistakes
Do not skip straining the broth to avoid gritty stock from unbroken solids.
Do not overcook chicken beyond done to avoid dry, tough meat.
Do not add lime juice to rice while hot without covering to avoid evaporation of delicate flavor.