Waitrose

Ginger-soy poached chicken with rice and mushrooms

This is a simple, speedy and nourishing broth. The flavours are delicate but wholesome – add a squeeze of lime and some fresh red chilli if you enjoy an added kick.

Ingredients

500ml fresh chicken stock

100ml shaoxing rice wine (or dry sherry)

50ml less salt soy sauce

2 tbsp grated fresh root ginger

3 star anise

500g skinless chicken breast fillets

200g essential Waitrose easy cook wholegrain rice

300g chestnut mushrooms, thickly sliced

6 essential Waitrose salad onions, finely sliced

Method

1.Put the stock, rice wine (or sherry), soy sauce, ginger, star anise and chicken in a large pan with 750ml water. Bring to the boil, then simmer over a medium heat for 10 minutes; remove the cooked chicken and keep warm.

2. Add the rice to the poaching liquid, cover and cook for about 25-30 minutes, until tender.

3. Roughly shred the chicken and return to the pan with the mushrooms and white parts of the salad onions; simmer for 1-2 minutes. Serve in bowls scattered with the green salad onion tops, plus some toasted sesame seeds and a drizzle of toasted sesame oil, if liked.

  • Preparation time: 10 minutes
  • Cooking time: 40 minutes
  • Total time: 50 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,682kj
398Kcal
Fat 6.6g
Saturated Fat 1.6g
Carbohydrate 38.7g
Sugars 2.5g
Protein 45.9g
Salt 1.4g
Fibre 4.6g

Click here for more information about health and nutrition

5 stars

Average user rating Based on 3 ratings