Ingredients
2L (8 cups) water
2 whole star anise
60g (1/3 cup, lightly packed) brown sugar
4 good-quality black tea bags, such as orange pekoe
6 small (about 1.2kg) chicken breast fillets, trimmed
750ml (3 cups) water, extra
430g (2 cups) sushi rice
80ml (1/3 cup) sushi seasoning
2 1/2 tablespoons soy sauce
2 teaspoons sesame oil
2 bunches asparagus, steamed, halved
120g mixed baby Asian salad leaves
Toasted sesame seeds, to serve
Preparation
Step 1 Bring water, star anise and half the sugar to boil in a deep frying pan over medium heat. Season. Add tea bags. Set aside for 10 minutes to infuse. Discard tea bags. Bring to boil over medium heat. Reduce heat to low. Add chicken. Simmer, turning once, for 15 minutes. Transfer to a plate, reserving 2 tablespoons liquid. Set aside for 10 minutes to rest. Step 2 Bring the extra water to boil in a saucepan over high heat. Add rice. Cover. Reduce heat to low. Cook for 15 minutes or until tender. Set aside, covered, for 10 minutes. Use a fork to fold in the sushi seasoning. Step 3 Meanwhile, combine soy sauce, sesame oil, reserved poaching liquid and remaining sugar in a small jug. Step 4 Thickly slice the chicken. Serve with rice, asparagus and salad leaves. Drizzle over the dressing and sprinkle the sesame seeds.
