Ginger and Spring Onion Poached Chicken with Brothy Rice
Directions
- 1Rinse the sushi rice under cold water a few times until it runs clear, then drain.
- 2Add to a small saucepan with a smashed garlic, butter, and bone broth and bring to the boil.
- 3Once boiling, cover with a tight-fitting lid, turn the heat down to low and cook for 12 mins.
- 4Turn off the heat and leave to steam (lid on) for another 12 mins.
- 5For the chicken, rinse the breasts gently under cold water; this will stop any scum forming in the broth.
- 6Smash the garlic and ginger and chop the spring onions into thirds.
- 7Add to a cold pan with the aromats and seasonings and cover with bone broth. If the breasts aren’t covered, top up with water.
- 8Place on a low/medium heat until the broth begins to steam and turn the heat down. Leave just under a simmer (just steaming) for 10-12 minutes before turning off.
- 9Remove the breasts and allow them to rest. Strain the broth and season with soy sauce and salt as needed.
- 10For the sauce: finely slice the spring onions and mince the ginger.
- 11Mix in a heatproof bowl with the salt, sugar and msg.
- 12Heat up the vegetable oil in a small saucepan until smoking and pour over the spring onions.
- 13Mix well and leave to sit on the side.
- 14To plate up, slice the chicken breasts. Add rice to the centre of your bowl, top with the chicken breast. Pour over the broth and finish with the spring onion sauce and sliced cucumber.
Ingredients
- 100 g Sushi Rice
- 125 g Chicken Bone Broth
- 1 Garlic Clove, grated
- 10 g Butter
- 350 g Chicken Breasts
- 775 g Chicken Bone Broth
- 5 Garlic Cloves
- 2 Spring Onions
- 1 " Ginger
- 2 tsp salt
- 1 tsp sugar
- 1 tsp msg
- 1 Bunch Spring Onions
- 30 g Ginger
- 1 tsp Salt
- 1 tsp Sugar
- 1 tsp msg
- 40 ml Avocado oil
- 1 Cucumber
- Chilli Oil
Equipment
small saucepantight-fitting lidcold panheatproof bowl
Tips
- Do not simmer the chicken broth, just let it steam for perfectly juicy chicken breast.
- Rinse sushi rice until water runs clear.
- Rinse chicken breasts gently under cold water to prevent scum from forming in the broth.
- Allow chicken breasts to rest after poaching.
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