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 GOURMET RECIPES

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Star Anise Chicken Fillet with Ginger Risotto (July 25, 2001)

Not just any old grilled chicken tonight - we're having grilled Star Anise Chicken Fillet with Ginger Risotto. Start the fireworks, fire up the barbecue, this dish took the slow boat to china and emerged transformed with mysterious and wondrous flavours of the East.

Serve with a fresh pineapple coleslaw.

This and many more terrific recipes and pictures from the new and beautiful Asian Grilling cookbook by Vicki Liley (Tuttle Publishing; distributed in Canada by Raincoast Books).

4 servings

4 chicken breast fillets, with skin
4 Tbs. vegetable oil (60 mL)
1 Tbs. rice wine (15 mL)
1 Tbs. soy sauce (15 mL)
1 Tbs. honey (15 mL)
2 Tbs. freshly grated ginger (30 mL)
2 cloves garlic, finely chopped
2 whole star anise

For Ginger Risotto

5½ cups chicken stock (1.35 L)
2 whole star anise
3 Tbs. olive oil (45 mL)
1 med. onion, chopped
1 clove garlic, finely chopped
2 tsp. freshly grated ginger (10 mL)
1½ cups arborio rice (330 g)
¼ cup chopped fresh cilantro (10 g)
Sea salt and freshly ground black pepper to taste

To make chicken: Using a sharp knife, pierce the skin side of each chicken fillet 3-5 times. Place chicken in a shallow nonmetallic dish. In a bowl, combine 2 Tbs. oil, rice wine, soy sauce, honey, ginger, garlic and star anise and pour over chicken fillets. Cover dish with plastic wrap and refrigerate for 3 hours. Drain chicken, reserving marinade.

Preheat a pan or barbecue, then lightly brush grill with the remaining oil. Grill chicken fillets until golden and tender, 4-5 minutes each side, brushing with reserved marinade during cooking. Test chicken by piercing the thickest part of a skewer, chicken is cooked if the juices run clear.
Remove from grill.

To make risotto: Place stock and star anise into a medium-sized saucepan and bring to a boil over high heat. Reduce heat to low and allow stock to simmer. Warm oil in a medium-large saucepan over medium heat. Add onion, garlic and ginger and cook, stirring until onion often, about 2 minutes. Add rice; cook for 1 minute, stirring constantly until rice is coated with oil. Add 1-cup stock to the pan, stirring constantly. Reduce heat, and allow to simmer gently while stirring. Gradually add the remaining stock 1-cup at a time until the rice is al dente and creamy. Stir in cilantro and season with salt and pepper.

Accompanying wine?
Tony Recommends...

Rheingau Riesling Spaetlese 1999 or Ontario off-Dry Riesling Reserve 1999.

To serve, spoon ginger risotto onto service plates and top with chicken. Serve warm.

Happily tested by Helen Hatton and Ron Morris.

 

 

 

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