Aniseed chicken

Name: Aniseed chicken
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Basmati fragrant rice; 7-10 Tbsp Salt; 250 g Chicken filet; 100 g Shallots; 2 green peppers; 200 g Mushrooms; 2 TABLESPOONS Oil; 1 chili pepper; 4 TABLESPOONS Soy sauce; 3 TABLESPOONS Sugar; 1 TEASPOON Salt; 1 TEASPOON Aniseed; 1 TEASPOON Cornstarch; 1 collar Chives; 7-10 Tbsp Parsley

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Basmati fragrant rice
7-10 Tbsp Salt
250 g Chicken filet
100 g Shallots
2 green peppers
200 g Mushrooms
2 TABLESPOONS Oil
1 chili pepper
4 TABLESPOONS Soy sauce
3 TABLESPOONS Sugar
1 TEASPOON Salt
1 TEASPOON Aniseed
1 TEASPOON Cornstarch
1 collar Chives
7-10 Tbsp Parsley

Directions

1
Put the rice in plenty of boiling salted water. Cook over medium heat for about 15 minutes. In the meantime, wash chicken fillet, dab dry and cut into strips. Peel shallots, possibly halve them. Clean, wash and cut the peppers into small pieces.
2
Clean, wash and halve the mushrooms. Heat oil in a large pan. Fry the prepared ingredients in it for about 7 minutes, turning them over. Carve the chilli lengthwise, remove seeds and chop. Mix 400 ml water, soy sauce, sugar, salt, chilli and aniseed. Deglaze the pan with it. Let it boil down over high heat for 5 minutes. Stir cornflour and some water until smooth and thicken the sauce with it. Season if necessary.
3
Deglaze the pan with it. Let it boil down over high heat for 5 minutes. Stir cornflour and some water until smooth and thicken the sauce with it. Season if necessary. Wash the chives and cut into small rolls. Serve rice and aniseed chicken in portions sprinkled with chives and garnished with parsley