In many ways, the idea of poaching chicken goes against what our cooking schools or celebrity chefs might teach you— it doesn’t produce any crispy brown skin or roasty aroma. But in parts of Asia it’s not just a cooking method but an art form, with meat gently simmered until it is fully cooked yet utterly succulent, carrying a flavour that is somehow both delicate and intense. In Singapore this dish is known as ‘Hainanese Chicken Rice’ and served with a chilli dipping sauce, but we wanted to concentrate on a careful Cantonese-style balance of tender chicken, fragrant chicken-flavoured rice and tingly spring onion and ginger sauce.
Preparation time:For 2 - 20 minsFor 4 - 25 mins
Cooking time:For 2 - 30 minsFor 4 - 35 mins
Per serving: Energy (kcal) 339 Fat 3g of which saturates 1g Carbohydrates 67g of which sugars 7g Protein 12g Salt 3.28g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
For 2 (for 4)
Chicken Stock Pot: 1 (2)
Jasmine Rice: 1 bag (2 bags)
Fresh Ginger: 1 piece (2 pieces)
Spring Onions: 1 bunch (2 bunches)
Chicken Thighs: 1 pack (2 pods)
Sesame Seeds: 1 pod (1 pod)
Vegetarian Stir Fry Sauce: 1 pod (2 pods)
Pak Choi: 1 pack (2 packs)