Poached chicken with spring onion and ginger sauce
Published: May 7, 2019 at 12:54 PM
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Serves 4
Easy
Total time: 30 mins
+ cooling
A star rating of 3 out of 5.1 ratingRate
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Tender poached chicken is topped with a fiery ginger and spring onion sauce. This recipe makes more sauce than you’ll need but it will keep in the fridge for a week and can be used to perk up noodles, scrambled eggs or a bowl of plain rice
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Try this poached chicken with spring onions, then check out more chicken breast recipes such as our chicken supreme, chicken paillard and hunter's chicken.
Ingredients
Nutrition
-
8 spring onions
finely chopped
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finely chopped to make 3 tbsp ginger
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1 tsp sea salt
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150ml groundnut oil
-
1 tbsp rice vinegar
-
4 skinless chicken breasts
-
750ml chicken stock
cooled
-
2 baby cucumbers
sliced on the diagonal
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1 mugful basmati rice
(see the method)
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a few drops (optional) sesame oil
Nutrition: per serving
- kcal758
- fat45.1g
- saturates9.7g
- carbs41.3g
- sugars3.5g
- fibre1.8g
- protein45.8g
- salt2.5g
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Method
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step 1
Put the spring onions and ginger in a large bowl and toss with the salt. Heat the oil in a small pan to 170C or until a cube of bread browns in 1 minute. Carefully pour the oil over the onions – it might spit a little, so stand back. Leave to cool, then stir in the rice vinegar.
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step 2
Put the chicken breasts in a pan large enough to fit in one layer. Add the stock and bring to a simmer. Cook for 5 minutes then take off the heat and leave to sit for 10 minutes with a lid on.
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step 3
Toss the cucumbers in a bowl with a good pinch of sea salt and leave to sit.
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step 4
Measure a standard mug of basmati rice into a pan then add 2 mugfuls of stock from the chicken pan and bring to a simmer. Put on a lid, turn right down and cook for 12-13 minutes or until the stock is absorbed. Fluff up the rice, divide between 4 plates then add slices of the chicken, a couple of spoonfuls of ginger sauce each and some salted cucumber. Drizzle with a little sesame oil to finish, if you like.
Check out our best chicken breast recipes here...
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