Chinese poached chicken & rice

Chinese poached chicken & rice

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(3 ratings)

Prep: 20 mins Cook: 40 mins

Easy

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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Ingredients

  • large piece of ginger, 1 tbsp finely grated, the rest sliced
    Ginger

    Ginger

    jin-jer

    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

    pak-choy

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

  • cooked long-grain rice, to serve
    Rice

    Rice

    r-eye-s

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

Method

  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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ordonnel
19th Sep, 2016
3.8
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.
3nations
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 !
SophieDelaney
18th Feb, 2015
Nice meal overall but found the broth a little dull using just water, might try chicken stock next time :)
wooola
18th Nov, 2014
5.05
I added a star anise and a bit of sesame oil to the cooking liquid. Really nice meal
catie74
11th Aug, 2014
Perfect for a nourishing health giving meal. Great for recuperation
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