Chinese · Dinner
Soy Sauce Chicken Rice (High-Protein)
Poached soy sauce chicken thigh served over jasmine rice with a five-spice star anise broth, edamame and a soft-boiled egg for extra protein. Cooked low and slow in a soy-ginger-scallion liquid, sliced over rice, and finished with the poaching broth spooned on top, garnished with scallions and sesame seeds.
$4
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
612Calories
54.3gProtein
26.8gFat
42.1gCarbs
9.8gSugar
5.4gFiber
1980mgSodium
388mgChol
7.9gSat Fat
690mgPotassium
95mgCalcium
4.6mgIron
1.3mcgVitamin B12
3.2mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat the chicken thigh dry and season lightly with salt. Slice the ginger and cut the scallion into 2-inch lengths.
2
Simmer
Combine soy sauce, shaoxing wine, sugar, star anise, cinnamon, ginger, scallion, and water in a saucepan over medium heat. Simmer 3 minutes until fragrant.
3
Poach
Lower chicken skin-side down into simmering liquid and reduce heat to medium-low. Poach uncovered 22–25 minutes, turning once, until internal temperature reaches 165°F.
4
Rest
Transfer chicken to a plate and rest 10 minutes until juices settle and skin turns deep amber.
5
Build
Slice rested chicken and arrange over rice with edamame and halved egg.
6
Reduce
Turn poaching liquid to medium-high heat and reduce 4–5 minutes uncovered until it coats a spoon lightly.
7
Glaze
Spoon 2–3 tablespoons reduced liquid over chicken and rice. Drizzle with sesame oil.
8
Plate
Scatter sliced scallion and sesame seeds over the top and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bone-in chicken thigh, skin on
- 1/2 cup120ml soy sauce
- 4 tbsp4 tbsp shaoxing wine
- 2 tbsp2 tbsp sugar-white
- 44 star anise
- 22 cinnamon stick
- 4 slices4 slices ginger-fresh
- 44 scallion
- 1 1/2 cup280g cooked jasmine rice
- 2/3 cup110g edamame, cooked and shelled
- 22 eggs, soft-boiled and halved
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp sesame-seeds
- 1 cup240ml water
