Chinese poached chicken & rice
Serves 4
Easy
Prep:
Cook:
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
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- large piece of ginger1 tbsp finely grated, the rest sliced
- 3 garlic cloves
- 1 tsp black peppercorns
- 1 tbsp soy sauceplus 2-3 tsp (optional)
- 8 chicken legs
- 3 tbsp sesame oil
- 2 bunches spring onionschopped
- 4 pak choihalved
- cooked long-grain riceto serve
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.
