Hope you had a wonderful Diwali!
If you are looking for some simple, easy and full of subtle flavors! Then this poached chicken with ginger is what you need. Just perfect after the sweet awesomeness and food overload that came along with Diwali! 😊
Recipe adapted from BBC good food.
Serves – 2-3
You need –
- Chicken (thigh meat or breast meat) – 500 grams
- Ginger – 50 grams, sliced
- Garlic gloves – 4
- Pepper corns -1 teaspoon
- Light soy sauce – 3 teaspoons
- Salt to taste
Ginger sauce –
- Grated ginger – 2 teaspoons
- Soy sauce – 2 tablespoon
- Honey – 2 teaspoons
- Balsamic Vinegar – 2 teaspoons
- Green chili sauce – 1/2 teaspoon
- Spring onion – finely chopped – ½ cup
- Sesame oil – 1 tablespoon
To serve –
- Bok Choy – 2-3
- Cooked long grain rice
How to –
In a heavy bottom pan, place the sliced ginger, garlic, pepper corns, chicken and soy sauce. Add enough water to cover the chicken. Season with salt. Bring this to a boil, reduce the heat to medium-low, cover and simmer for 30 mins or till the chicken as cooked through.
While the chicken is cooking make the sauce, heat oil in pan and saute the spring onion till soft. Add the grated ginger and saute briefly. Turn the heat off and add the soy sauce, chili sauce, honey, vinegar and mix well. Remove to a small serving bowl and set aside.
Back to the poaching chicken, once the chicken is done, remove from the broth and set aside. Into broth, add the Bok Choy and cook for about 4-5 minutes. Remove the Bok Choy from the broth and set aside. Now strain the liquid to remove the ginger, garlic and pepper corns.
Using your hands shred the chicken and set aside
To serve, in a bowl/plate place the rice, top with the chicken, bok choy and then drizzle the ginger sauce over the chicken. In a soup bowl serve the chicken broth, garnish with some fresh spring onions and serve.