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.


  • 8 spring onions, finely 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 stock, cooled
  • 2 baby cucumbers, sliced on the diagonal
  • 1 mugful basmati rice, (see the method)
  • a few drops (optional) sesame oil


  • 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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