Name: Chinese poached chicken & rice
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: large piece of ginger 1 tbsp finely grated, the rest sliced; 3 garlic cloves; 1 tsp black peppercorns; 1 tbsp soy sauce plus 2-3 tsp (optional); 8 chicken legs; 3 tbsp sesame oil; 2 bunches spring onions chopped; 4 pak choi halved; cooked long-grain rice to serve

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Chinese poached chicken & rice

Chinese poached chicken & rice

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 4.5 out of 5.23 ratingsRate

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For a healthy yet satisfying meal, try this dish eaten across China and Southeast Asia – and use the leftovers to make our cold chicken noodle salad for the next day

Healthy

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Alternatives

Complete the dish

Showing items 1 to 3 of 3

Cold chicken noodle salad

A star rating of 4 out of 5.2 ratings

Crisp Chinese pork belly

A star rating of 4.3 out of 5.37 ratings

Add a splash of rice wine and some white pepper to the poaching liquid for a burst of extra flavour.

Ingredients

Nutrition

Units:

MetricUS

large piece of ginger

1 tbsp finely grated, the rest sliced
3 garlic cloves
1 tsp black peppercorns
1 tbsp soy sauce

plus 2-3 tsp (optional)
8 chicken legs
3 tbsp sesame oil
2 bunches spring onions

chopped
4 pak choi

halved
cooked long-grain rice

to serve

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Nutrition: per serving

kcal317
fat20g
saturates5g
carbs4g
sugars3g
fibre3g
protein30g
salt1.1g

Method

step 1

Put the sliced ginger, the garlic, peppercorns and half the soy in a large pan with the chicken legs. Add enough water to cover, and season with a little salt. Bring to the boil, then reduce to a low simmer, put on the lid and poach for 30 mins.
step 2

Meanwhile, heat a pan and add the sesame oil and spring onions. Soften for 1 min, then remove from the heat and stir in the grated ginger and remaining soy sauce to make a relish.
step 3

When the chicken is ready, remove from the pan, set aside 4 of the legs and chill for tomorrow. Add the pak choi to the poaching liquid and cook for 3-4 mins. Strain the poaching liquid to remove the ginger, garlic and peppercorns, reserving the liquid. Pull the skin from the remaining 4 chicken legs and discard. Tear the meat into thick pieces. Serve in bowls with rice, the pak choi, a ladle of the hot chicken broth, the spring onion relish and extra soy sauce, if you like.

Recipe from Good Food magazine, August 2014

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A star rating of 4.5 out of 5.23 ratings

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