Soupy Ginger and Scallion Chicken
Ingredients
For poaching
- 500g-600g
- chicken breast, skinless
- 1kg
- chicken thighs, boneless skin-on
- 2L
- water or chicken stock
- 100g
- ginger, thick slices, skin on
- 4
- spring onions, halved
- 1 tbsp
- salt
The rice
- 1-3 cups
- jasmine rice, uncooked, rinsed until the water runs clear (I aim to have 80-100g of rice per serving)
- You can make this more "chicken rice" by using the poaching liquid too
To serve
- alongside
- Ginger Scallion Sauce
- alongside
- Blanched Asian Vegetables
Method
- 01
Bring the stock (or water), ginger, garlic and spring onions to a boil, then drop it to a rolling boil.
- 02
Okay, add in the breasts and simmer for 12-15 minutes depending on the size. Take it out and let it rest, it will keep cooking.
- 03
In the same liquid, add the thighs, and this will go for at least 20 minutes.
- 04
You can use this time to make the Ginger Scallion Sauce or the Blanched Asian Vegetables (I normally do both)
- 05
Once, the thighs are done, take it out and let it rest.
- 06
It's at this point, you can decide to reduce the liquid for either soup or you can also use it to cook the rice.
- 07
Once the chicken has cooled enough, cut the breast against it's grain and slice up the thighs too (I normally cut around the bone)
- 08
I like to serve this with the rice inside the soup along with the veges and that sauce all in the same bowl.