Chinese poached chicken & rice

Chinese poached chicken & rice

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(11 ratings)

Prep: 20 mins Cook: 40 mins


Serves 4
A healthy Asian-inspired dish ideal for an easy dinner. Use the leftovers to make our cold chicken noodle salad for the next day.

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal317
  • fat20g
  • saturates5g
  • carbs4g
  • sugars3g
  • fibre3g
  • protein30g
  • salt1.1g
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  • large piece of ginger, 1 tbsp finely grated, the rest sliced



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 garlic cloves
  • 1 tsp black peppercorns
  • 1 tbsp soy sauce, plus 2-3 tsp (optional)
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 8 chicken legs
  • 3 tbsp sesame oil
  • 2 bunches spring onions, chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 4 pak choi, halved
    Pak choi

    Pak choi


    This member of the cabbage family has a number of different names, including…

  • cooked long-grain rice, to serve



    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…


  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.

  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.

  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.

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Comments, questions and tips

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10th Jun, 2019
This was a horrible concoction. Truly gross.
27th Apr, 2017
I used 2 parts chicken stock and 1 part vegetable stock as we were eating it on the same day, I also used the 3/4 of the sesame seed oil in with the chicken and used the rest with a touch of olive oil for the spring onions and grated ginger, it was amazing and they all want it again.
19th Sep, 2016
This was quite pleasant. The broth tasted better the next day after it had time to absorb the flavours. Unfortunately the chicken doesn't really keep good and tender for that long.
12th May, 2015
I did the chicken in stock rather than water and used rice noodles and lots of broth instead of rice and the family loved it- declaring it better than Wagamama !
18th Feb, 2015
Nice meal overall but found the broth a little dull using just water, might try chicken stock next time :)
18th Nov, 2014
I added a star anise and a bit of sesame oil to the cooking liquid. Really nice meal
11th Aug, 2014
Perfect for a nourishing health giving meal. Great for recuperation
Amy Cookson's picture
Amy Cookson
27th May, 2019
Does the nutritional info include the rice?
goodfoodteam's picture
29th May, 2019
Thanks for your question. The nutritional information on our recipes does not include ingredients listed as 'to serve' or 'optional'.
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