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Poached chicken with spring onion and ginger sauce

Name: Poached chicken with spring onion and ginger sauce
Total time: 30 min
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)

30 minutes + cooling
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

Published: May 7, 2019 at 12:54 pm

Try this poached chicken with spring onions, then check out more chicken breast recipes.

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.