Ingredients
- Spinneysfood Spring Onions 4
- Garlic 2 cloves
- White onion 1
- Ginger 30g fresh
- Vegetable stock 500ml
- Spinneysfood Soy Sauce 1 tbsp
- Spinneysfood Chicken Breasts 2
- Waitrose Brown Basmati Rice 250g Cooked
- Black sesame seeds 2 tbsp
- Spinneysfood Fresh Coriander A handful, optional
Nutrition (Per serving)
- Calories 536
- Fat 11g
- Saturates 2g
- Protein 55g
- Carbs 52g
- Sugars 6g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Ginger-poached chicken with brothy rice
Asian 10 Mins Prep · 25 Mins Cook
- Chop half the spring onions into 3cm pieces. Finely slice the remaining and set aside.
- Crush the garlic cloves and dice the onion. Slice the ginger into thin matchsticks, reserving some for serving.
- In a saucepan, sauté the onion, garlic and ginger until translucent and fragrant. Add the stock, soy sauce and the larger spring onion pieces, then bring to a gentle simmer. Gently add the chicken breasts to the simmering liquid and poach for approx. 10–12 minutes, or until cooked through. Remove the chicken and set aside to cool slightly.
- Heat the rice according to package instructions and divide it between two bowls.
- Slice the chicken and arrange it over the top. Ladle the ginger broth over the chicken and rice, then scatter over the reserved spring onions, ginger, a sprinkle of sesame seeds and fresh coriander.
- Serve immediately.