Chinese poached chicken & rice

A healthy Asian-inspired dish ideal for an easy dinner. Use the leftovers to make our cold chicken noodle salad for the next day.

  • Prep:20 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 317
  • fat 20g
  • saturates 5g
  • carbs 4g
  • sugars 3g
  • fibre 3g
  • protein 30g
  • salt 1.1g


  • large piece of ginger, 1 tbsp finely grated, the rest sliced
  • 3 garlic cloves
  • 1 tsp black peppercorns
  • 1 tbsp soy sauce, plus 2-3 tsp (optional)
  • 8 chicken legs
  • 3 tbsp sesame oil
  • 2 bunches spring onions, chopped
  • 4 pak choi, halved
  • cooked long-grain rice, to serve


  1. Put the sliced ginger, the garlic, peppercorns and half the soy in a large pan with the chicken legs. Add enough water to cover, and season with a little salt. Bring to the boil, then reduce to a low simmer, put on the lid and poach for 30 mins.

  2. Meanwhile, heat a pan and add the sesame oil and spring onions. Soften for 1 min, then remove from the heat and stir in the grated ginger and remaining soy sauce to make a relish.

  3. When the chicken is ready, remove from the pan, set aside 4 of the legs and chill for tomorrow. Add the pak choi to the poaching liquid and cook for 3-4 mins. Strain the poaching liquid to remove the ginger, garlic and peppercorns, reserving the liquid. Pull the skin from the remaining 4 chicken legs and discard. Tear the meat into thick pieces. Serve in bowls with rice, the pak choi, a ladle of the hot chicken broth, the spring onion relish and extra soy sauce, if you like.

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