Poached Chicken & Lemon Ginger Rice

Munch Munch

I enjoy eating asian poached chicken, it tastes amazing and I know that it is really healthy too, so I decided to have a crack at making my own. Beware it takes a loooong time, we ate dinner quite late but I was committed to doing it right. Despite all of the ingredients the flavour is really light. I also invented my own tasty rice along they way. It would be a great side to things like Chicken Skewers, Chilli Wings and vegetarian options like sautéed veg.

 

 

 

 

 

Serves 4

For Chicken and Stock

  • 1 chicken (I used 1.6 kg)
  • 5 L water
  • 1/2 handful rock salt
  • 1 lemongrass, cut into large pieces
  • 1 bunch eschalots, cut into thirds
  • 6 large kaffir lime leaves, roughly torn
  • 1 kaffir lime, zest only
  • 2 cm square chunk of fresh ginger, quartered
  • 3 full star anise
  • 3/4 head of garlic, crushed
  • 1/4 cup soy
  • 1 tsp sesame oil 

For Rice

  • 1 1/2 cups jasmine rice
  • 3 cups water
  • 4 cm long piece of ginger, chopped large pieces (it’s easier to pick out later)
  • 1/2 juice of one lemon
  • 4 good shakes of sesame oil

For later

  • Baby Bok Choy
  • 1 long red chilli, seeds removed
  • 1 eschalot stem, finely sliced

Okay all up this is going to take around three to four hours depending on how quick a chopper you are.

Initially put the water and the stock ingredients (everything bar chicken) in a large stockpot on the stove. Bring to the boil and simmer for 15 minutes.

Gently lower the chook, breast side down. Bring the temperature back up to simmer the chicken for another 15 minutes.

Remove the pot from heat and let it rest for 2 3/4 hours.

Half an hour before the stock is ready, cook your rice as per usual but add the ginger pieces and 1/2 the lemon juice. 

Once the rice is ready we are going to fry it off. So in a large frypan or wok drizzle in the sesame oil and gently heat. Once the pan is warm add the cooked rice. Use a spatula to combine the oil and rice and add the last bit of lemon juice. Keep tossing and turning the rice until the grains are separated. When you go to serve remove the ginger chunks.

Finally remove the chicken from the stock and blanche the Baby Bok Choy (dunk in the baby bok choy in the stock pot). Cut off the chicken breast and slice. Use the rest of the chicken in another dish later in the week when you don’t feel like cooking too much.

Serve the chicken with rice and baby bok choy. Garnish with eschalots and chilli. Another great garnish would be fried onions (available in the asian section of the grocery store) to really add texture to such a simple dish.

Handy Hint: Don’t toss the stock – you’ve spent ages making it so reserve whatever your can fit in your freezer and keep for another soup or maybe an asian-y style risotto or paella.

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Feel free to comment on this post or ask any questions about the recipe!

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