Chinese Poached Chicken & Rice Recipe
Introduction
This comforting Chinese poached chicken with rice is a simple yet flavorful dish perfect for any night. Tender chicken legs are gently poached with aromatic ginger and garlic, served alongside fresh pak choi and a vibrant spring onion relish. It’s a wholesome meal that’s easy to prepare and wonderful for leftovers.
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
Instructions
- Step 1: Place the sliced ginger, garlic cloves, black peppercorns, and half of the soy sauce into a large pan. Add the chicken legs and enough water to cover them. Season lightly with salt.
- Step 2: Bring the water to a boil, then reduce to a gentle simmer. Cover with a lid and poach the chicken legs for 30 minutes until cooked through.
- Step 3: While the chicken poaches, heat a pan with the sesame oil. Add the chopped spring onions and cook for 1 minute until softened. Remove from heat and stir in the grated ginger and remaining soy sauce to create a fresh relish.
- Step 4: Once the chicken is cooked, remove all legs from the poaching liquid. Set aside 4 legs to chill for the next day.
- Step 5: Add the halved pak choi to the poaching liquid and cook for 3-4 minutes until tender.
- Step 6: Strain the poaching liquid to remove ginger, garlic, and peppercorns, keeping the clear broth for serving.
- Step 7: Remove the skin from the remaining chicken legs and discard. Tear the meat into thick pieces.
- Step 8: Serve the chicken pieces in bowls with cooked rice, pak choi, a ladle of the hot broth, the spring onion relish, and extra soy sauce if desired.
Tips & Variations
- Use boneless skinless chicken thighs if you prefer faster cooking and less fat.
- Add a splash of rice vinegar to the spring onion relish for a tangy twist.
- For extra flavor, garnish with toasted sesame seeds or fresh coriander.
- Leftover poaching broth makes a great soup base—add noodles or vegetables for a quick meal.
Storage
Store leftover chicken legs in an airtight container in the refrigerator for up to 2 days. Keep the broth and pak choi separately in the fridge for up to 1 day. Reheat gently on the stove or in the microwave before serving to preserve tenderness and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of legs?
Yes, but chicken breasts tend to dry out quickly. Poach them carefully and consider reducing the cooking time to keep the meat tender.
Is it necessary to remove the chicken skin?
Removing the skin is optional. It reduces fat in the dish, but keeping it can add extra flavor and moisture to the chicken.
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Chinese Poached Chicken & Rice Recipe
- Total Time: 44 minutes
- Yield: 4 servings 1x
Description
This Chinese poached chicken and rice recipe is a comforting, flavorful dish featuring tender poached chicken legs cooked with ginger, garlic, and black peppercorns. Served with fragrant long-grain rice, sautéed spring onion relish, and tender pak choi, this dish offers a harmonious blend of textures and savory flavors perfect for a wholesome meal.
Ingredients
Chicken and Poaching Liquid
- 8 chicken legs
- 1 tbsp finely grated ginger
- rest of the ginger sliced (approximately 1 large piece)
- 3 garlic cloves
- 1 tsp black peppercorns
- 1 tbsp soy sauce, plus 2-3 tsp for relish (optional extra for serving)
- Salt, to season
- Enough water to cover chicken
Spring Onion Relish
- 3 tbsp sesame oil
- 2 bunches spring onions, chopped
- 1 tbsp finely grated ginger (used in the relish)
- 2–3 tsp soy sauce (remaining from the 1 tbsp plus optional)
Vegetables and Serving
- 4 pak choi, halved
- Cooked long-grain rice, to serve
Instructions
- Prepare Poaching Ingredients: Place the sliced ginger, garlic cloves, black peppercorns, and half of the soy sauce into a large pan. Add the chicken legs and pour in enough water to cover everything. Season lightly with salt.
- Poach the Chicken: Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to a low simmer, cover the pan with a lid, and poach the chicken for 30 minutes until cooked through and tender.
- Make Spring Onion Relish: While the chicken is poaching, heat a pan over medium heat and add the sesame oil. Add the chopped spring onions and soften them gently for about 1 minute. Remove the pan from the heat and stir in the finely grated ginger along with the remaining soy sauce to create a flavorful spring onion relish.
- Prepare Pak Choi and Broth: After poaching, remove the chicken legs from the pan. Set aside 4 legs and chill them for use the next day. Add the halved pak choi to the poaching liquid and cook for 3 to 4 minutes until just tender.
- Strain Broth and Prepare Chicken: Strain the poaching liquid to remove the ginger, garlic, and peppercorns, reserving the clear broth. Remove the skin from the remaining 4 chicken legs and discard it, then tear the meat into large, thick pieces.
- Assemble and Serve: In serving bowls, place a portion of cooked long-grain rice, add the pak choi, and top with torn chicken pieces. Ladle over some hot chicken broth and spoon on the spring onion relish. Offer extra soy sauce on the side if desired.
Notes
- For a lighter dish, remove the chicken skin before serving as it contains most of the fat.
- The reserved poached chicken legs can be shredded for salads or sandwiches the next day.
- You can substitute pak choi with baby bok choy or other Asian greens if unavailable.
- Adjust soy sauce quantities to taste, especially for sodium-sensitive diets.
- Using fresh ginger and garlic enhances the aromatic flavors deeply characteristic of this dish.
- Prep Time: 10 minutes
- Cook Time: 34 minutes
- Category: Main Course
- Method: Poaching
- Cuisine: Chinese
Keywords: Chinese poached chicken, poached chicken legs, ginger chicken recipe, spring onion relish, pak choi recipe, healthy Chinese food, chicken and rice
