Poached Chicken With Ginger And Shallot Sauce – a delicious recipe with chicken, onion, carrot, cilantro stems fresh, salt, jasmine rice. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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
48
g
Fat
76
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 organic chicken, 1 onion coarsely chopped, 1 carrot coarsely chopped, 1 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.
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