How To Make Chinese Poached Chicken & Rice
From frying, roasting, grilling to slow-cooking, these chicken recipes are sure to hit the spot for our favorite lean meat to bring out the flavors in every meal that chicken lovers can’t resist.
Serves:
Ingredients
- 4 chicken thighs
- 2 cups jasmine rice
- 4 cups chicken broth
- 1 thumb-sized ginger, peeled and sliced
- 4 cloves garlic, crushed
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 spring onions, chopped
- Salt, to taste
Instructions
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In a pot, bring the chicken broth to a boil. Add the chicken thighs, ginger, and garlic. Reduce heat and simmer for 20 minutes.
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While the chicken is simmering, rinse the rice until the water runs clear. Drain well.
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Remove the chicken thighs from the pot, set aside, and strain the broth. Measure the broth, and add enough water to make 4 cups. Return the broth to the pot and bring it to a boil.
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Add the rice to the boiling broth, cover, and cook on low heat for 15 minutes.
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In the meantime, shred the poached chicken into bite-sized pieces.
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Once the rice is cooked, fluff it up with a fork and mix in the soy sauce and sesame oil.
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Serve the poached chicken over the fragrant rice, garnished with chopped spring onions. Season with salt to taste.
Nutrition
- Calories : 380kcal
- Total Fat : 9g
- Saturated Fat : 2g
- Cholesterol : 85mg
- Sodium : 600mg
- Total Carbohydrates : 51g
- Dietary Fiber : 1g
- Sugar : 1g
- Protein : 22g
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