Chinese · Dinner
Poached Chicken Rice (High-Protein)
Chinese poached chicken thigh in ginger-scallion broth served over jasmine rice with soft-boiled egg, edamame and black beans. Finished with warm ginger-scallion oil, soy sauce and a fresh cucumber-vinegar side salad.
$5
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
582Calories
53.8gProtein
20.7gFat
45.2gCarbs
3.9gSugar
7.6gFiber
1175mgSodium
428mgChol
5.1gSat Fat
930mgPotassium
110mgCalcium
4.5mgIron
1.2mcgVitamin B12
6.2mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat chicken thigh dry. Place in saucepan with sliced ginger, smashed garlic and chicken stock topped with water to cover; season with salt.
2
Poach
Simmer chicken thigh over medium heat 20-25 minutes until juices run clear and no pink appears at the thickest part.
3
Boil
Lower egg into boiling water over high heat and cook 6-7 minutes for soft yolk, then transfer to cold water.
4
Rest
Lift poached chicken onto board and let rest 5 minutes uncovered so juices settle before shredding.
5
Heat
Warm sesame oil over medium-low heat, add minced ginger and half the scallion, stir 1 minute until fragrant.
6
Shred
Pull chicken meat off bone and shred into bite-sized pieces, discarding skin and bone.
7
Build
Spoon rice into bowl, arrange shredded chicken, peeled egg, edamame and black beans on top, scatter with remaining scallion.
8
Toss
In small bowl, toss cucumber slices with rice vinegar and white pepper until coated.
9
Plate
Drizzle warm ginger-scallion oil and soy sauce over chicken and rice, place cucumber salad alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, bone-in chicken-thigh
- 1 1/3 cup260g jasmine-rice-cooked
- 22 large eggs
- 2/3 cup110g edamame
- 1/2 cup90g black-bean
- 44 scallion
- 22 in (5cm) piece ginger-fresh, plus 1 tsp ginger-fresh
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp soy-sauce
- 2 tsp2 tsp sesame-oil
- 11 cucumber
- 2 tsp2 tsp rice-vinegar
- 1 cup240ml chicken-stock
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp white-pepper
