Ingredients:
Boneless, skinless chicken breasts - 700 gms
Coriander or parsley sprigs - 3 (coarsely chopped)
Onion - 1 (chopped)
Peppercorns -12 (crushed)
Honey - 3 tbsp
Oyster sauce- 1 tbsp
Chinese light soy sauce- 1 tbsp
Five spice powder - pinch
Salt- pinch
Sesame seeds- 2 tbsp
Washed bean sprouts - 200 gms
Spring onions - 4 (chopped)
Fresh root ginger - 1 tbsp (chopped)
Tomato segments for garnishing
Method:
- Bring 2 litres water to the boil in a saucepan. Add coriander or parsley, onion and peppercorns and simmer for 20 minutes.
- Add the chicken breasts to the liquid and simmer for 6 - 8 minutes. Remove the pan from the heat and leave the chicken to cool in the liquid.
- Mix the honey, oyster sauce, soy sauce, five spice powder and salt in a bowl and add 1 tbsp of the cooled liquid from the chicken breasts.
- Heat a small frying pan and dry roast the sesame seeds until the seeds begin to change the colour. Remove and allow them to cool.
- Cut the chicken breasts obliquely into thin slices. Pour over the sauce and turn over carefully a few times. Cover and chill for one hour.
- Spread the bean sprouts on a large flat dish. Spoon the chicken breasts and sauce into the middle of the dish.
- Sprinkle the spring onions, root ginger and sesame seeds over the top and garnish with tomato segments.
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