Save to your scrapbook
Hainanese-style poached chicken with shredded greens
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
200g essential Chicken Mini Breast Fillets
75g Cooks’ Ingredients Hainanese Paste
200ml low salt chicken stock
150g baby leaf greens
2 tsp black or white sesame seeds
2 tsp toasted sesame oil
28g pack coriander, chopped
250g pack Tilda Wholegrain Basmati Rice
1. Put the chicken fillets and 1 tbsp of the Hainanese paste in a bowl, and stir until coated. Leave to stand for 5 minutes. Put the chicken stock in a small saucepan and heat until just simmering. Lower the mini fillets into the stock and cook very gently for 10 minutes.
2. Remove the thick stalks from the leaf greens, roll up the leaves and shred as finely as possible. Tip the sesame seeds into a dry frying pan and heat for a couple of minutes until the seeds are lightly toasted. Tip out onto a plate.
3. Warm the sesame oil in the frying pan and stir in the rice, remaining Hainanese paste, shredded greens and half the coriander. Cook gently, stirring frequently until very hot. When the chicken is cooked through with no pink meat and the juices run clear, lift the pieces out of the pan and add the stock to the rice, increasing the heat so the stock bubbles and reduces. Spoon onto plates, top with the sliced chicken and serve sprinkled with the sesame seeds and remaining coriander.
Cook’s tip Hainanese is a fiery ginger paste, based on a traditional recipe from the Chinese island of Hainan. It’s used in chicken dishes but works equally well with fish.
Typical values per serving:
1 of your 5 a day; low in saturated fats.
This recipe was first published in February 2020.