Asian Poached Chicken & Rice

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Ginger root

  Raw

  2 tbsp or 12g

• Garlic

  Raw

  4 clove or 12g

• Peppercorn

  Whole peppercorns, black

  1 tsp or 2g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  4 thigh, bone removed or 376g

• Salt

  Table

  1 dash or 0.4g

• Sesame oil

  Salad or cooking

  3 tbsp or 41g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Cabbage

  Chinese (pak-choi), raw

  2 head or 1.68kg

Directions

1. Cook the rice according to package instructions. Grate half of the ginger and slice the remaining ginger.
2. In a large pan, combine the sliced ginger, garlic, peppercorns, and half of the soy sauce with the chicken thighs. Add enough water to cover, season with salt, bring to a boil, then reduce to a low simmer. Cover and poach for 30 minutes.
3. In a separate pan, heat the sesame oil and add the chopped scallions. Soften for 1 minute, then remove from heat and stir in the grated ginger and remaining soy sauce to create a relish.
4. Once the chicken is cooked through to 165°F, remove it from the pan. Add the halved pak choi to the poaching liquid and cook for 3-4 minutes. Strain the poaching liquid to remove the ginger, garlic, and peppercorns, reserving the liquid.
5. Tear the chicken meat into thick pieces. Serve in bowls with rice, pak choi, a ladle of hot chicken broth, and the scallion relish.

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