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Ginger-soy poached chicken with rice and mushrooms
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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.
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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