Chinese Poached Chicken & Rice Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Strain the Broth: Strain the poaching liquid to remove the ginger slices, garlic, and peppercorns, reserving the clear broth for serving.
- Prepare the Chicken Meat: Remove and discard the skin from the remaining 4 chicken legs. Tear the meat into thick pieces suitable for serving.
- 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
