Poached Chicken Recipe with Spring Onion and Ginger Sauce

Poached chicken with spring onion and ginger sauce

  • serves 4
  • Easy

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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Ingredients

  • spring onions 8, finely chopped
  • ginger finely chopped to make 3 tbsp
  • sea salt 1 tsp
  • groundnut oil 150ml
  • rice vinegar 1 tbsp 
  • skinless chicken breasts 4
  • chicken stock 750ml, cooled
  • baby cucumbers 2, sliced on the diagonal
  • basmati rice 1 mugful, (see the method)
  • sesame oil a few drops (optional)

Method

  • 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.

  • 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.

  • Step 3

    Toss the cucumbers in a bowl with a good pinch of sea salt and leave to sit.

  • 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.

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Nutritional Information

  • Kcals 758
  • Fat 45.1g
  • Saturates 9.7g
  • Carbs 41.3g
  • Sugars 3.5g
  • Fibre 1.8g
  • Protein 45.8g
  • Salt 2.5g
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