CHINESE POACHED CHICKEN & RICE (317 Kcal)

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

EASY            

SERVES 4

Nutrition: per serving

317 kcal

20g fat

5g saturates

4g carbs

3g sugars

3g fibre

30g protein

1.1g salt

Ingredients

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

Method

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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