Chinese · Dinner
Poached Chicken Rice
Bone-in chicken thighs and drumsticks poached in ginger-scallion broth until moist and tender, then rested and sliced. Served over jasmine rice cooked in the same poaching liquid, with cucumber, a fragrant scallion-ginger oil, and soy dipping sauce.
$4
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
532Calories
42gProtein
20gFat
48.5gCarbs
2.8gSugar
1.9gFiber
1652mgSodium
195mgChol
5.1gSat Fat
605mgPotassium
48mgCalcium
2.2mgIron
0.5mcgVitamin B12
5.2mgVitamin C
gluten-free-adaptable
protein-rich
herb-salt
all-time-classics
Instructions
1
Prep
Pat the chicken dry with paper towel; slice the ginger and trim the scallions, reserving one scallion and 1 tsp ginger for the oil.
2
Poach
Bring the chicken stock, sliced ginger, whole scallions, and smashed garlic to a boil over high heat, then simmer gently for 18–20 minutes.
3
Rest
Lift the chicken onto a plate and rest uncovered for 15 minutes; strain and reserve the poaching liquid.
4
Finish
Heat the vegetable and sesame oil in a skillet over medium heat for 30 seconds, then pour over the ginger and sliced scallion to sizzle.
5
Plate
Slice the chicken, arrange over the rice with cucumber, drizzle with the scallion-ginger oil, and serve the soy dipping sauce on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, bone-in chicken thigh and drumstick
- 1 1/2 cup360ml chicken stock
- 22 in (5cm) piece fresh ginger
- 44 scallions
- 4 cloves4 cloves garlic
- 1 cup190g jasmine rice
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp rice vinegar
- 11 cucumber
- 1 tsp1 tsp salt
