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.

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

Serves: 4


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


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.