Poached chicken with spring onion and ginger sauce
- Preparation and cooking time
- Total time
- + cooling
- Easy
- Serves 4
Skip to ingredients
- 8 spring onionsfinely chopped
- finely chopped to make 3 tbsp ginger
- 1 tsp sea salt
- 150ml groundnut oil
- 1 tbsp rice vinegar
- 4 skinless chicken breasts
- 750ml chicken stockcooled
- 2 baby cucumberssliced on the diagonal
- 1 mugful basmati rice(see the method)
- a few drops (optional) sesame oil
Nutrition: per serving
- kcal758
- fat45.1g
- saturates9.7g
- carbs41.3g
- sugars3.5g
- fibre1.8g
- protein45.8g
- salt2.5g
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.
