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Chinese poached chicken & rice

14 Jul 2017

Chinese poached chicken & rice

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

  • 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

    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.

    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.

    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.

    Serves 4