Vietnamese · Dinner
Rice with Shredded Chicken and Ginger Sauce
Poached chicken breast, hand-shredded and layered over steamed jasmine rice, finished with a bright ginger-scallion oil sauce and soy-lime dressing. Served with poaching broth, cilantro, and cucumber slices for a light, aromatic Vietnamese meal.
$4
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
612Calories
48.2gProtein
16.8gFat
68.5gCarbs
3.8gSugar
2.1gFiber
720mgSodium
142mgChol
2.9gSat Fat
780mgPotassium
55mgCalcium
2.4mgIron
0.4mcgVitamin B12
9mgVitamin C
gluten-free
protein-rich
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Pat chicken dry and season with a pinch of salt. Finely grate the ginger and slice scallions, keeping white and green parts separate.
2
Poach the chicken skin side up in simmering water over medium-low heat for 12–14 minutes until juices run clear and the meat is no longer pink when cut.
3
Rest the chicken on a plate for 5 minutes uncovered, then hand-shred into bite-sized strips. Simmer the poaching liquid for 5 minutes; reserve 1/4 cup.
4
Rinse rice under cold water in a fine sieve until water runs clear. Simmer covered with 1.5 cups water over low heat for 15 minutes until tender and water is absorbed. Bloom the vegetable oil over medium-high heat until shimmering, then pour over grated ginger and scallion whites in a heatproof bowl. Stir in fish sauce, lime juice, sugar, and scallion greens to make the sauce.
5
Plate
Mound rice on a plate, arrange shredded chicken alongside, spoon reserved broth over rice, drizzle with ginger sauce, and garnish with cilantro and cucumber.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast, skin on
- 1 1/2 cup300g jasmine rice, uncooked
- 3 cups720ml water, for cooking rice
- 3 cups720ml water, for poaching
- 2 tbsp2 tbsp fresh ginger
- 44 scallions
- 4 tbsp60ml vegetable oil
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp lime juice
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp salt
- 22 small handful cilantro leaves
- 44 thin cucumber slices
