Ginger & Spring Onion Poached Chicken with Brothy Rice
Ginger & Spring Onion Poached Chicken with Brothy Rice
Ingredients
For the Rice
- 200 g sushi rice
- 250 g chicken bone broth
- 2 garlic clove, smashed
- 20 g butter
For the Chicken
- 700 g chicken breasts
- 1550 g chicken bone broth
- 10 garlic cloves, smashed
- 4 spring onions, chopped into thirds
- 2 inch ginger, sliced
- 4 teaspoons salt
- 2 teaspoons sugar
- 2 teaspoons msg
- as needed water
- as needed soy sauce
For the Sauce
- 2 bunches spring onions, finely sliced
- 60 g ginger, finely minced
- 2 teaspoons salt
- 2 teaspoons sugar
- 2 teaspoons msg
- 80 ml avocado oil
To Serve
- 2 cucumber, sliced
- as needed chilli oil, optional
Instructions
- 1
Rinse the 200g sushi rice under cold water a few times until the water runs clear, then drain it. Add the rinsed rice to a small saucepan. Add 250g chicken bone broth, 2 smashed garlic cloves, and 20g butter to the rice.
⏱️ 3 min
- 2
Bring the rice mixture to a boil. Once boiling, cover the saucepan with a tight-fitting lid, turn the heat down to low, and cook for 12 minutes.
⏱️ 15 min
- 3
Turn off the heat and leave the rice to steam (with the lid on) for another 12 minutes. Do not lift the lid during this time.
- 4
Gently rinse the 700g chicken breasts under cold water; this helps prevent scum from forming in the broth. Smash the 10 garlic cloves. Slice the 2 inch piece of ginger. Chop the 4 spring onions into thirds.
⏱️ 5 min
- 5
Add the chicken breasts to a cold pan (or pot) along with the smashed garlic, sliced ginger, and chopped spring onions. Add 1550g chicken bone broth to cover the chicken. If the breasts are not fully covered, top up with additional water.
⏱️ 2 min
- 6
Place the pan on a low/medium heat until the broth begins to steam. Once steaming, turn the heat down. The goal is to keep it just under a simmer (just steaming) to perfectly poach the chicken. Cook for 10-12 minutes.
⏱️ 12 min
- 7
Turn off the heat. Remove the chicken breasts from the broth and allow them to rest. Strain the broth and season with soy sauce and salt as needed.
⏱️ 5 min
- 8
Finely slice the 2 bunches of spring onions. Finely mince the 60g ginger. Combine the finely sliced spring onions and minced ginger in a heatproof bowl. Add 2 teaspoons salt, 2 teaspoons sugar, and 2 teaspoons msg to the bowl.
⏱️ 5 min
- 9
Heat 80ml avocado oil in a small saucepan until it is smoking hot. Carefully pour the hot oil over the spring onions and ginger mixture in the heatproof bowl. It will sizzle. Mix the sauce well and set it aside.
⏱️ 3 min
- 10
Slice the rested chicken breasts. Add a portion of the brothy rice to the center of your bowl. Top the rice with the sliced chicken breast. Pour some of the strained chicken broth over the chicken and rice. Finish with a spoonful of the spring onion sauce. Serve with sliced cucumber on the side. Add chilli oil if desired.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Ginger & Spring Onion Poached Chicken with Brothy Rice
For the Rice
- 200 g sushi rice
- 250 g chicken bone broth
- 2 garlic clove, smashed
- 20 g butter
For the Chicken
- 700 g chicken breasts
- 1550 g chicken bone broth
- 10 garlic cloves, smashed
- 4 spring onions, chopped into thirds
- 2 inch ginger, sliced
- 4 teaspoons salt
- 2 teaspoons sugar
- 2 teaspoons msg
- as needed water
- as needed soy sauce
For the Sauce
- 2 bunches spring onions, finely sliced
- 60 g ginger, finely minced
- 2 teaspoons salt
- 2 teaspoons sugar
- 2 teaspoons msg
- 80 ml avocado oil
To Serve
- 2 cucumber, sliced
- as needed chilli oil, optional
Instructions
- 1
Rinse the 200g sushi rice under cold water a few times until the water runs clear, then drain it. Add the rinsed rice to a small saucepan. Add 250g chicken bone broth, 2 smashed garlic cloves, and 20g butter to the rice.
⏱️ 3 min - 2
Bring the rice mixture to a boil. Once boiling, cover the saucepan with a tight-fitting lid, turn the heat down to low, and cook for 12 minutes.
⏱️ 15 min - 3
Turn off the heat and leave the rice to steam (with the lid on) for another 12 minutes. Do not lift the lid during this time.
- 4
Gently rinse the 700g chicken breasts under cold water; this helps prevent scum from forming in the broth. Smash the 10 garlic cloves. Slice the 2 inch piece of ginger. Chop the 4 spring onions into thirds.
⏱️ 5 min - 5
Add the chicken breasts to a cold pan (or pot) along with the smashed garlic, sliced ginger, and chopped spring onions. Add 1550g chicken bone broth to cover the chicken. If the breasts are not fully covered, top up with additional water.
⏱️ 2 min - 6
Place the pan on a low/medium heat until the broth begins to steam. Once steaming, turn the heat down. The goal is to keep it just under a simmer (just steaming) to perfectly poach the chicken. Cook for 10-12 minutes.
⏱️ 12 min - 7
Turn off the heat. Remove the chicken breasts from the broth and allow them to rest. Strain the broth and season with soy sauce and salt as needed.
⏱️ 5 min - 8
Finely slice the 2 bunches of spring onions. Finely mince the 60g ginger. Combine the finely sliced spring onions and minced ginger in a heatproof bowl. Add 2 teaspoons salt, 2 teaspoons sugar, and 2 teaspoons msg to the bowl.
⏱️ 5 min - 9
Heat 80ml avocado oil in a small saucepan until it is smoking hot. Carefully pour the hot oil over the spring onions and ginger mixture in the heatproof bowl. It will sizzle. Mix the sauce well and set it aside.
⏱️ 3 min - 10
Slice the rested chicken breasts. Add a portion of the brothy rice to the center of your bowl. Top the rice with the sliced chicken breast. Pour some of the strained chicken broth over the chicken and rice. Finish with a spoonful of the spring onion sauce. Serve with sliced cucumber on the side. Add chilli oil if desired.
⏱️ 4 min