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Juicy Poached Chicken Rice
50 minServes 4Nutri-Score B€€
B
50 min
50 minJuicy Poached Chicken Rice
recipe by
Verna eats food & travels
@vernahungrybanana
4 recipes
6 imports
0 cooked
what you need
Ingredients
chicken thighs (boneless, skin on)Meat600 g
jasmine rice (rinsed)Grains300 g
ginger (sliced)Produce30 g
spring onions (white parts for poaching, green parts sliced for garnish)Produce3 pieces
garlic (minced)Produce3 pieces
soy saucePantry45 ml
sesame oilPantry15 ml- neutral oilPantry30 ml
saltSpices5 g
per serving
Nutrition
589kcal
- Carbs
- 61 g
- Proteins
- 33 g
- Fat
- 24 g
what you’ll use
Tools
Saucepan
Frying pan
Mixing bowl
Tongs
step by step
Method
- Step 1
Poach the chicken
- Bring a saucepan of water to a gentle simmer with the ginger and the white parts of the spring onions.
- Lower in the chicken thighs and poach gently until cooked through and juicy.
- Lift the chicken out with tongs and keep the poaching broth.
- Step 2
Cook the rice
- Rinse the rice until the water runs clear.
- Cook the rice in the reserved poaching broth with a pinch of salt until tender and fluffy.
- Fluff with a fork and keep warm.
- Step 3
Make the sauce
- Mix the soy sauce, sesame oil and minced garlic in a bowl.
- Heat the neutral oil and pour it over the sauce to bloom the garlic.
- Step 4
Slice and serve
- Slice the poached chicken into bite-sized pieces.
- Serve over the rice, spoon the sauce on top and scatter with sliced spring onion greens.