About this recipe:In this dish, the chicken is succulent and tender and the soup is sweet and sour. The simmering process helps the chicken release its flavour into the soup. Enjoy as is or alongside rice, if desired.
1/2 (1kg) whole chicken, chopped into bite-sized pieces
1/2 teaspoon light soy sauce
1/2 teaspoon cornflour
1 large tomato
2 tablespoons vegetable oil
1 (2cm) piece fresh ginger, crushed
1-2 cloves garlic, crushed
3 spring onions, finely chopped, white and green parts kept separate
1 teaspoon rice wine
2 teaspoons sugar
1 whole star anise
1 teaspoon salt
water as required
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Method Prep:20min › Cook:35min › Ready in:55min
Mix the chicken with light soy sauce and cornflour, set aside.
Blanch the tomato in boiling water, remove, peel the skin and chop in half. Process the tomato in a food processor until a paste forms.
Heat the oil in a wok over medium heat until hot. Stir-fry the ginger, garlic and white parts of the spring onions until fragrant.
Add the fresh tomato puree and stir. Add the chicken and stir-fry for a few minutes until the sauce starts to boil.
Stir in the rice wine, star anise, sugar and salt. Add just enough water to make a soup.
Cover the wok and turn down the heat. Simmer for at least 20 minutes or until the chicken is tender.
Transfer all the contents of the wok into a saucepan and bring back to the boil. Garnish with the green parts of the spring onions and serve.