Chinese · Dinner
Soy Sauce Chicken Rice (Low-Chol)
Chicken breast poached gently in a soy, ginger and star anise broth until just cooked through, sliced and served over steamed jasmine rice with a spoon of the reduced poaching liquid. Scallion oil and cucumber finish the plate with savory-sweet, aromatic flavours.
$4
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
438Calories
49.3gProtein
11.9gFat
27.9gCarbs
6.4gSugar
1.1gFiber
2510mgSodium
75mgChol
2.1gSat Fat
790mgPotassium
42mgCalcium
1.9mgIron
0.4mcgVitamin B12
4.5mgVitamin C
low-cholesterol
protein-rich
low-calorie
low-chol
Instructions
1
Prep
Trim any visible fat from the chicken breast and pat dry. Thinly slice the scallion and cut the cucumber into ribbons.
2
Simmer
Combine soy sauce, tamari, shaoxing wine, sugar, ginger slices, star anise and water in a small saucepan over medium heat for 3 minutes until fragrant.
3
Poach
Lower the chicken into the simmering broth, reduce heat to low, and poach uncovered for 12 to 14 minutes, turning once, until cooked through.
4
Rest
Lift the chicken onto a plate and rest for 5 minutes. Return the poaching liquid to medium-high heat and simmer for 3 to 4 minutes until reduced.
5
Finish
Warm sesame oil and vegetable oil together in a small pan over low heat for 30 seconds, then stir in the sliced scallion until wilted.
6
Plate
Spoon jasmine rice onto a plate, slice the rested chicken on the diagonal and fan over the rice, drizzle with reduced poaching liquid and scallion oil, arrange cucumber ribbons alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g skinless chicken breast
- 6 tbsp6 tbsp soy sauce
- 2 tbsp2 tbsp soy sauce tamari
- 2 tbsp2 tbsp shaoxing wine
- 2 tsp2 tsp sugar-white
- 4 slices4 slices ginger-fresh
- 22 star anise
- 1 cup240ml water
- 22 scallion
- 2 tsp2 tsp sesame-oil
- 1 cup196g jasmine-rice-cooked
- 4 oz114g cucumber
- 2 tsp2 tsp vegetable-oil
