Ginger poached chicken with spring onion rice
Gently poached chicken breast, sliced over fragrant rice with a sharp ginger and spring onion dressing.
- Time45 min
- LevelEasy
- Costabout £1.63 a head
Ingredients
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Method
- 1
Put the water, sliced ginger and the 2 whole spring onions in a wide pan. Bring to a gentle simmer.
- 2
Add the chicken. Keep the water barely bubbling and cook for 15 minutes. Turn off the heat, cover and leave for 10 minutes.
25 min - 3
Wash the rice until the water runs clear. Cook it in a pan with 400 ml of the chicken poaching liquid once it is strained, covered, on a low heat for 12 minutes.
12 min - 4
Steam the pak choi over the rice for the last 4 minutes, until the stalks are just tender.
4 min - 5
Mix the tamari, rice vinegar, grated ginger, lime juice and sliced spring onions in a small bowl.
- 6
Slice the chicken. Serve over the rice with the pak choi, cucumber and the dressing spooned over.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.