Chinese Poached Chicken & Rice Recipe

Introduction

This Chinese poached chicken and rice recipe is a comforting and flavorful dish that’s surprisingly simple to prepare. Tender chicken legs are gently cooked in a fragrant broth, served with crisp pak choi, aromatic spring onion relish, and steamed rice for a satisfying meal.

Ingredients

• 1 large piece of ginger, 1 tbsp finely grated, the rest sliced
• 3 garlic cloves
• 1 tsp black peppercorns
• 1 tbsp soy sauce, plus 2-3 tsp (optional)
• 8 chicken legs
• 3 tbsp sesame oil
• 2 bunches spring onions, chopped
• 4 pak choi, halved
• Cooked long-grain rice, to serve

Instructions

1. Step 1: In a large pan, combine the sliced ginger, garlic cloves, black peppercorns, half of the soy sauce, and the chicken legs. Add enough water to cover the chicken and season lightly with salt. Bring to a boil, then reduce to a low simmer. Cover with a lid and poach for 30 minutes.
2. Step 2: While the chicken poaches, heat a pan over medium heat and add the sesame oil and chopped spring onions. Cook for about 1 minute until softened, then remove from heat. Stir in the grated ginger and the remaining soy sauce to create a flavorful spring onion relish.
3. Step 3: Once the chicken is cooked, remove it from the poaching liquid. Set aside 4 of the chicken legs and chill them for the following day.
4. Step 4: Add the halved pak choi to the poaching liquid and cook for 3 to 4 minutes until tender. Strain the broth to remove the ginger, garlic, and peppercorns, reserving the clear liquid.
5. Step 5: Peel the skin off the remaining 4 chicken legs and discard. Tear the meat into thick pieces.
6. Step 6: To serve, place the chicken pieces, pak choi, and cooked rice in bowls. Ladle over some of the hot chicken broth and top with the spring onion relish. Add extra soy sauce to taste, if desired.

Tips & Variations

• Use bone-in, skin-on chicken legs for the best flavor and tender meat.
• If you prefer a spicier relish, add a splash of chili oil or finely chopped fresh chili.
• Try swapping pak choi for baby bok choy or spinach if unavailable.
• For a lighter version, remove the skin from all chicken legs before serving.

Storage

Store any leftover chicken legs in an airtight container in the refrigerator for up to 2 days. The pak choi and broth can also be refrigerated separately for up to 2 days. Reheat gently on the stovetop or in the microwave until steaming hot, adding extra broth if needed to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of legs?

Yes, but chicken legs offer more flavor and stay juicier when poached. If using breasts, reduce poaching time to avoid drying out the meat.

What can I do if I don’t have pak choi?

Baby bok choy, spinach, or even tender kale make excellent substitutes and provide a similar texture and freshness.

Chinese Poached Chicken & Rice Recipe

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★★★★★

4.6 from 111 reviews

This Chinese poached chicken and rice recipe features tender chicken legs gently cooked in a fragrant broth infused with ginger, garlic, and peppercorns. Served with a flavorful spring onion and ginger relish, tender pak choi, and comforting long-grain rice, this dish is a wholesome and aromatic meal inspired by traditional Chinese poaching techniques.

• Author: Isabella
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Chicken and Poaching Broth

• 8 chicken legs
• 1 large piece of ginger, sliced (reserve 1 tbsp finely grated)
• 3 garlic cloves
• 1 tsp black peppercorns
• 1 tbsp soy sauce (half used in broth)
• Water to cover chicken legs
• Salt, to season

Spring Onion Relish

• 3 tbsp sesame oil
• 2 bunches spring onions, chopped
• 1 tbsp finely grated ginger (reserved from above)
• 2–3 tsp soy sauce (remaining soy sauce)

Vegetables and Serving

• 4 pak choi, halved
• Cooked long-grain rice, to serve
• Extra soy sauce, optional

Instructions

1. Prepare the Poaching Broth: Place the sliced ginger, garlic cloves, black peppercorns, and half of the soy sauce in a large pan. Add the chicken legs on top, season with a little salt, and add enough water to fully cover the chicken.
2. Poach the Chicken: Bring the water to a boil, then reduce the heat to a gentle simmer. Cover the pan with a lid and poach the chicken legs for 30 minutes until cooked through and tender.
3. Make the Spring Onion Relish: While the chicken poaches, heat sesame oil in a separate pan over medium heat. Add the chopped spring onions and soften them for about 1 minute. Remove the pan from heat, then stir in the finely grated ginger and the remaining soy sauce to create a flavorful relish.
4. Prepare the Vegetables: Once the chicken is cooked, remove it from the poaching liquid. Set aside 4 chicken legs to chill and use the rest immediately. Add the halved pak choi to the simmering poaching liquid and cook for 3-4 minutes until tender but still crisp.
5. Strain the Broth: Strain the poaching liquid to remove the ginger slices, garlic, and peppercorns, reserving the clear broth for serving.
6. Prepare the Chicken Meat: Remove and discard the skin from the remaining 4 chicken legs. Tear the meat into thick pieces suitable for serving.
7. Assemble and Serve: Serve the torn chicken pieces in bowls alongside cooked long-grain rice, steamed pak choi, a generous ladle of the hot chicken broth, and a dollop of the spring onion and ginger relish. Add extra soy sauce to taste if desired.

Notes

• Poaching the chicken gently ensures the meat stays moist and tender.
• Setting aside some chicken legs to chill makes for an excellent leftover meal or sandwich filling.
• You can adjust the soy sauce amount to suit your taste and salt preference.
• Use fresh spring onions and ginger for maximum flavor in the relish.
• Serving with pak choi provides a healthy vegetable component with a slight crunch.

Keywords: Chinese poached chicken, poached chicken legs, ginger chicken, spring onion relish, pak choi, healthy chicken recipe, simple Chinese chicken