2 x 200 g free range organic chicken breasts
500 ml chicken stock
200 ml water
75 ml soy sauce
2 tbsp honey
1 chilli, roughly chopped
2 knobs ginger, roughly chopped
1 star anise
Juice of a limes
In a medium saucepan, add all ingredients except the chicken.
Bring to the boil.
Turn the heat down and add the chicken.
Allow to gently simmer for 10 minutes.
Turn the heat off and allow the chicken to infuse in the stock.
Remove and slice each into four even pieces. Serve with rice and steamed bok choy.
And a little of the cooking liquor.