This site requires JavaScript for certain features to work, but this is not enabled on your browser. If you are unable to use JavaScript on your browser, you can place your order by contacting our Customer Sales and Support Centre by free phone on 0800 1 88884 or by email at customersupport@waitrose.co.uk

Print A4 A5

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

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.