Chicken Breast with Ginger Sauce on Rice

Ingredients

• 250 g Basmati rice
• Salt
• 500 ml vegetable broth
• 1 stalk lemongrass
• 1 star anise
• 4 chicken breast fillets (about 120 g each)
• 2 fresh garlic cloves
• 3 cm fresh ginger
• 2 tbsp Mirin
• 1 tbsp toasted sesame oil
• 2 tbsp hoisin sauce
• 4 tbsp soy sauce
• 1 spring onion (only the light green and green parts)
• 1 red bell pepper

Instructions

1. 1.

   Rinse the rice in a sieve and cook it to al dente in twice the amount of lightly salted water according to package instructions.

2. 2.

   Bring the broth with the cleaned and squeezed lemongrass and star anise to a boil. Rinse the chicken breast fillets, add them to the broth, and let them simmer for 10-12 minutes without boiling further.

3. 3.

   Peel and finely chop the garlic and ginger for the sauce. Mix with mirin, sesame oil, hoisin sauce, and soy sauce.

4. 4.

   Wash, clean, and finely slice the spring onion and bell pepper.

5. 5.

   Remove the chicken from the broth (use the broth elsewhere, e.g., as soup) and arrange sliced pieces on the rice. Drizzle some sauce over it and serve the remaining sauce separately. Garnish with spring onions and bell pepper.