Poached Chicken With Ginger And Shallot Sauce

Name: Poached Chicken With Ginger And Shallot Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 None organic chicken; 1 None onion, coarsely chopped; 1 None carrot, coarsely chopped; 1 None celery stalk, coarsely chopped; 1 bunch fresh cilantro, stems and leaves separated; 8 None black peppercorns; 1 tbsp salt; 1 1/2 cups jasmine rice; None None FOR THE GINGER AND SHALLOT SAUCE; 3 oz shallots, sliced; 1/4 cup grated fresh ginger; 1 tbsp sea salt flakes; 3/4 cup vegetable oil; 1 tsp sesame oil

Servings: persons

1 None organic chicken
1 None onion, coarsely chopped
1 None carrot, coarsely chopped
1 None celery stalk, coarsely chopped
1 bunch fresh cilantro, stems and leaves separated
8 None black peppercorns
1 tbsp salt
1 1/2 cups jasmine rice
None None FOR THE GINGER AND SHALLOT SAUCE
3 oz shallots, sliced
1/4 cup grated fresh ginger
1 tbsp sea salt flakes
3/4 cup vegetable oil
1 tsp sesame oil

1
Place the chicken in a large stock pot along with the onion, carrot, celery, cilantro stems, peppercorns and salt.
2
Fill the pot three-quarters full with cold water, cover with a lid and bring to the boil. Reduce the heat to low and simmer gently for 15 mins. Turn off the heat and let stand, covered, for 2 hours.
3
For the ginger and shallot sauce, place all ingredients into a bowl and stir to combine.
4
Remove the chicken from the stock and peel away the skin. Carefully remove the breasts, then shred the remaining meat from the chicken.
5
Place the rice and 3 cups of the stock in a saucepan on high heat. Bring to a boil. Reduce heat to low; cover and simmer about 15 mins until the rice is cooked.
6
To serve, place some rice into a bowl and top with the chicken. Drizzle with the ginger and shallot sauce and sprinkle with cilantro leaves.

804

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 None organic chicken, 1 None onion, coarsely chopped, 1 None carrot, coarsely chopped, 1 None celery stalk, coarsely chopped, and more.

Yes, Poached Chicken With Ginger And Shallot Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!