Garlicky rice cooked in golden chicken broth, juicy poached chicken leftovers, a fresh sugar snap salad and a spicy, buttery sauce to tie it all together.
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The Poached Chicken
This recipe is made using our Poached Chicken & Ginger Broth batch recipe. Cook once and you'll have access to more quick and easy recipes.
This recipe is made using our Poached Chicken & Ginger Broth batch recipe. Cook once and you'll have access to more quick and easy recipes.
Serves
2
Jasmine Rice
Garlic
Sugar Snap Pea
Fresh Coriander
The Za'atar Croutons
Pitta Bread
Butter
Fresh Ginger
Sriracha
Oyster Sauce
Lime
Salt
Black Pepper
The Poached Chicken
This recipe is made using our Poached Chicken & Ginger Broth batch recipe. Cook once and you'll have access to more quick and easy recipes.
This recipe is made using our Poached Chicken & Ginger Broth batch recipe. Cook once and you'll have access to more quick and easy recipes.
Serves
2
Jasmine Rice
Garlic
Sugar Snap Pea
Fresh Coriander
The Za'atar Croutons
Pitta Bread
Butter
Fresh Ginger
Sriracha
Oyster Sauce
Lime
Salt
Black Pepper
Unlock Mob Premium
The Poached Chicken
This recipe is made using our Poached Chicken & Ginger Broth batch recipe. Cook once and you'll have access to more quick and easy recipes.
This recipe is made using our Poached Chicken & Ginger Broth batch recipe. Cook once and you'll have access to more quick and easy recipes.
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Step 1.
Make the Poached Chicken & Ginger Broth.
Step 2.
Slice the leftover chicken skin into small pieces. Heat a large saucepan over a medium heat and fry the skin until golden and crispy. Scoop it out and set aside.
Step 3.
Peel and thinly slice half of the garlic cloves. Add to the pan and fry in the rendered fat for 1–2 mins until golden. Stir in the washed rice, then pour in the leftover poaching broth and a big pinch of salt. Bring to the boil, cover, then turn the heat down and simmer for 12 mins. Kill the heat and leave to sit for 10 mins.
Step 4.
Finely chop the remaining garlic cloves. Peel and grate the ginger. Melt the butter in a small pan set over a low heat, then cook the garlic and ginger until fragrant. Stir in the sriracha, oyster sauce and lime juice. Simmer for 1 min, then add 4–5 Tbsp of the leftover poaching broth. Remove from the heat and set aside.
Step 5.
Meanwhile, gently warm the poached chicken in a pan of hot broth over a low heat. Don’t boil, just heat it through so it stays juicy.
Step 6.
Thinly slice the sugar snaps and roughly chop the coriander. Toss together with a splash of lime juice and a pinch of salt to make a quick salad.
Step 7.
To serve, spoon the garlicky rice onto each plate, top with the warm chicken leftovers, a generous drizzle of the sauce, a handful of the sugar snap salad and a scatter of crispy chicken skin.
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