Chinese Poached Chicken & Rice

Another meal from BBC Good Food August, I forgot the pak choi and added red chilli to mine. Pop some chicken legs in a pan with slices of ginger, garlic cloves, pink peppercorns, and some soy sauce. Add enough water to cover and season with salt. Bring to the boil, reduce to a simmer, pop the lid on and poach for about 30 minutes.

Soften some sliced spring onions by gently frying in sesame oil for about a minute. Mix with grated ginger, chopped red chilli and soy sauce.

When the chicken is cooked, remove and shred. Strain the poaching liquid.

To serve, pop some rice in a bowl, top with the chicken, ladle on some of the chicken stock, then drizzle with the spring onion relish.

TWD_1207_Chicken_Rice

Using CHICKEN LEGS, GINGER, GARLIC, PINK PEPPERCORNS, SOY SAUCE, SPRING ONIONS, SESAME OIL, RED CHILLI and RICE…

This was dinner…12th July 2014.

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