Ingredients
- 5 spice powder
- 1 chinese
- 475 ml chicken broth
- 130 gr chicken tenders
- 120 gr rice (uncooked)
- 20 ml worcestershire sauce
- 7 ml sesame oil
- 2 gr anise seeds
Cut chicken into 3 cm chunks, and fry in sesame oil over high heat, until no longer transparent. Add chicken broth, Worcestershire sauce, anise, Chinese 5 spice, and rice. Bring to a boil, and then lower heat. Cook over medium heat until liquid is all absorbed. Makes 2 servings.
