Star Anise Chicken Fillet with Ginger Risotto (July 25, 2001)
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 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,
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.
Rheingau Riesling Spaetlese 1999 or Ontario off-Dry Riesling
To serve, spoon ginger risotto onto service plates and top with
chicken. Serve warm.
Happily tested by Helen Hatton and Ron Morris.