chicken · easyrecipes · fakeaway · healthydinner · healthyrecipes · highprotein · highproteinrecipe · highproteinrecipes · lowcalorierecipes · rice

GINGER & SPRING ONION POACHED CHICKEN WITH BROTHY RICE

Edit recipeView original Reel
Prep
—
Cook
—
Total
30 min
Calories
685
Protein
56g
Carbs
55g
Fat
28g

Get ready

Ingredients

For the rice

  • 100 g Sushi Rice
  • 125 g Chicken Bone Broth
  • 1 Garlic Clove grated
  • 10 g Butter

For the Chicken

  • 350 g Chicken Breasts
  • 775 g Chicken Bone Broth
  • 5 Garlic Cloves
  • 2 Spring Onions
  • 1 ” Ginger
  • 2 tsp salt
  • 1 tsp sugar
  • 1 tsp msg

For the Sauce

  • 1 Bunch Spring Onions
  • 30 g Ginger
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 tsp msg
  • 40 ml Avocado oil

To serve

  • 1 Cucumber
  • Chilli Oil (Optional)

Cook

Method

  1. Rinse the sushi rice under cold water a few times until it runs clear, then drain. Add to a small saucepan with a smashed garlic, butter, and bone broth and bring to the boil. Once boiling, cover with a tight-fitting lid, turn the heat down to low and cook for 12 mins. Turn off the heat and leave to steam (lid on) for another 12 mins.
  2. For the chicken, rinse the breasts gently under cold water, this will stop any scum forming in the broth. Smash the garlic and ginger and chop the spring onions into thirds. Add to a cold pan with the aromats and seasonings and cover with bone broth. If the breasts aren’t covered, top up with water. Place on a low/medium heat until the broth begins to steam and turn the heat down. Leave just under a simmer (just steaming) for 10-12 minutes before turning off. Remove the breasts and allow them to rest. Strain the broth and season with soy sauce and salt as needed.
  3. For the sauce: finely slice the spring onions and mince the ginger. Mix in a heatproof bowl with the salt, sugar and msg. Heat up the vegetable oil in a small saucepan until smoking and pour over the spring onions. Mix well and leave to sit on the side.
  4. To plate up, slice the chicken breasts. Add rice to the centre of your bowl, top with the chicken breast. Pour over the broth and finish with the spring onion sauce and sliced cucumber.