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    Ginger-soy poached chicken with rice and mushrooms

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    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.

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