Hainanese Chicken Rice
Dinner · Malaysian · Ready in 50 min · Serves 2
Classic poached chicken with fragrant ginger and garlic rice, served with light broth and condiments.
Per serving
- Calories
- 480
- Protein
- 36 g
- Carbs
- 48 g
- Fat
- 14 g
- Fibre
- 1 g
Vitamins and minerals, % of a day’s needs
- Iron16%
- Vitamin D2%
- B1226%
- Zinc34%
- Magnesium32%
- Omega-39%
- Vitamin C9%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 600 g Chicken breast
- 200 g Rice (jasmine)
- 30 g Ginger (fresh)
- 4 Garlic cloves
- 600 ml Chicken stock
- 30 ml Soy sauce
- 10 ml Sesame oil
- 40 g Spring onions
Method
- 1
Bring chicken stock to boil with sliced ginger and crushed garlic. Add whole chicken breasts, reduce heat to low, and poach for 20 minutes until cooked through.
- 2
Reserve 400ml of poaching liquid. Rinse rice and cook in a rice cooker or pot with the reserved broth until tender.
- 3
Remove cooked chicken and let cool slightly. Shred or slice into bite-sized pieces. Drizzle with sesame oil.
- 4
Place rice on plate, arrange shredded chicken on top. Drizzle soy sauce and garnish with chopped spring onions. Serve with remaining broth on the side.
