Poached Chicken, Garlic Rice and Spring Onion
Poached Chicken, Garlic Rice and Spring Onion
Ingredients
For the Poached Chicken
- 4 chicken breasts
- 2 inches ginger, sliced
- 4 garlic, smashed
- 3 spring onions, white parts
- 3 star anise
- 1.5 L chicken stock, enough to just cover chicken
For the Garlic Rice
- 2 tablespoons butter
- 3 garlic, minced
- 2 cups basmati rice
- 2 1/2 cups reserved poaching liquid, approximately
For the Spring Onion Oil
- 3 spring onions, green parts, finely sliced
- 1/2 cup neutral oil
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
For Garnish (Optional)
- 1/4 cup fresh coriander
Instructions
- 1
Place the chicken breasts in a large pot. Add the sliced ginger, smashed garlic, white parts of spring onions, and star anise to the pot with the chicken.
⏱️ 5 min
- 2
Pour enough chicken stock over the chicken to just cover it. Bring the liquid to a gentle simmer over medium-high heat.
⏱️ 5 min
- 3
Cook the chicken for 10-12 minutes, or until it is cooked through (internal temperature of 74°C). Remove the cooked chicken breasts from the pot and set them aside to cool slightly.
⏱️ 12 min
- 4
Strain the poaching liquid through a fine-mesh sieve into a heatproof bowl or container. Reserve approximately 2 1/2 cups of this liquid for the rice.
⏱️ 3 min
- 5
In a separate medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds to 1 minute, until fragrant but not browned.
⏱️ 2 min
- 6
Stir in the basmati rice, ensuring it is well coated with the butter and garlic. Cook for 1 minute, stirring constantly.
⏱️ 1 min
- 7
Pour in 2 1/2 cups of the reserved chicken poaching liquid. Bring the liquid to a boil, then immediately reduce the heat to low, cover the pan tightly, and let it simmer for 10 minutes.
⏱️ 12 min
- 8
Remove the pan from the heat and let it sit, covered, for another 5 minutes to steam. Do not lift the lid during this time. Fluff the rice with a fork before serving.
⏱️ 5 min
- 9
While the rice is steaming, place the finely sliced green parts of the spring onions in a heatproof bowl.
⏱️ 2 min
- 10
Heat the neutral oil in a small saucepan over high heat until it is smoking hot (just before it starts to smoke visibly).
⏱️ 3 min
- 11
Carefully pour the hot oil over the sliced spring onions in the bowl. The spring onions will sizzle vigorously. Season the spring onion oil with a pinch of salt and pepper, then stir well.
⏱️ 2 min
- 12
Slice the poached chicken breasts into desired portions (e.g., 1/2 breast per serving). Divide the garlic rice evenly among four meal prep containers. Place the sliced chicken on top of the rice in each container.
⏱️ 5 min
- 13
Generously drizzle each portion with the homemade spring onion oil. Optionally, garnish with fresh coriander. The meal is now ready for storage or consumption.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Poached Chicken, Garlic Rice and Spring Onion
For the Poached Chicken
- 4 chicken breasts
- 2 inches ginger, sliced
- 4 garlic, smashed
- 3 spring onions, white parts
- 3 star anise
- 1.5 L chicken stock, enough to just cover chicken
For the Garlic Rice
- 2 tablespoons butter
- 3 garlic, minced
- 2 cups basmati rice
- 2 1/2 cups reserved poaching liquid, approximately
For the Spring Onion Oil
- 3 spring onions, green parts, finely sliced
- 1/2 cup neutral oil
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon pepper, to taste
For Garnish (Optional)
- 1/4 cup fresh coriander
Instructions
- 1
Place the chicken breasts in a large pot. Add the sliced ginger, smashed garlic, white parts of spring onions, and star anise to the pot with the chicken.
⏱️ 5 min - 2
Pour enough chicken stock over the chicken to just cover it. Bring the liquid to a gentle simmer over medium-high heat.
⏱️ 5 min - 3
Cook the chicken for 10-12 minutes, or until it is cooked through (internal temperature of 74°C). Remove the cooked chicken breasts from the pot and set them aside to cool slightly.
⏱️ 12 min - 4
Strain the poaching liquid through a fine-mesh sieve into a heatproof bowl or container. Reserve approximately 2 1/2 cups of this liquid for the rice.
⏱️ 3 min - 5
In a separate medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds to 1 minute, until fragrant but not browned.
⏱️ 2 min - 6
Stir in the basmati rice, ensuring it is well coated with the butter and garlic. Cook for 1 minute, stirring constantly.
⏱️ 1 min - 7
Pour in 2 1/2 cups of the reserved chicken poaching liquid. Bring the liquid to a boil, then immediately reduce the heat to low, cover the pan tightly, and let it simmer for 10 minutes.
⏱️ 12 min - 8
Remove the pan from the heat and let it sit, covered, for another 5 minutes to steam. Do not lift the lid during this time. Fluff the rice with a fork before serving.
⏱️ 5 min - 9
While the rice is steaming, place the finely sliced green parts of the spring onions in a heatproof bowl.
⏱️ 2 min - 10
Heat the neutral oil in a small saucepan over high heat until it is smoking hot (just before it starts to smoke visibly).
⏱️ 3 min - 11
Carefully pour the hot oil over the sliced spring onions in the bowl. The spring onions will sizzle vigorously. Season the spring onion oil with a pinch of salt and pepper, then stir well.
⏱️ 2 min - 12
Slice the poached chicken breasts into desired portions (e.g., 1/2 breast per serving). Divide the garlic rice evenly among four meal prep containers. Place the sliced chicken on top of the rice in each container.
⏱️ 5 min - 13
Generously drizzle each portion with the homemade spring onion oil. Optionally, garnish with fresh coriander. The meal is now ready for storage or consumption.
⏱️ 3 min