Chinese Poached Chicken & Rice Recipe
Introduction
This Chinese poached chicken and rice dish is a comforting and flavorful meal that’s simple to prepare. Tender chicken legs are gently poached with aromatic ginger, garlic, and peppercorns, then served with vibrant pak choi, a savory spring onion relish, and steaming rice. It’s a perfect balance of delicate broth and rich textures.
Ingredients
- 1 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: In a large pan, combine the sliced ginger, garlic cloves, black peppercorns, half of the soy sauce, and chicken legs. Add enough water to cover the chicken and season lightly with salt. Bring to a boil, then reduce to a low simmer. Cover with a lid and poach for 30 minutes.
- Step 2: While the chicken cooks, heat a pan over medium heat and add the sesame oil followed by the chopped spring onions. Soften for about 1 minute without browning, then remove from heat. Stir in the finely grated ginger and the remaining soy sauce to create a fresh, flavorful relish.
- Step 3: Once the chicken is cooked, remove the legs from the poaching liquid. Set aside 4 legs to chill for the next day. Add the halved pak choi to the poaching liquid and cook for 3 to 4 minutes until just tender.
- Step 4: 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 thick pieces.
- Step 5: Serve the chicken pieces in bowls with cooked rice, pak choi, a ladle of hot chicken broth, and a spoonful of the spring onion relish. Add extra soy sauce to taste if desired.
Tips & Variations
- For a spicier kick, add a sliced chili to the poaching liquid or sprinkle chili oil when serving.
- Use boneless chicken thighs if you prefer meat that’s easier to shred.
- The reserved poached chicken legs can be cooled, skinned, and sliced for salads or sandwiches the next day.
- Substitute pak choi with baby bok choy or Chinese cabbage based on availability.
Storage
Store leftover chicken and broth separately in airtight containers in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave until warmed through. The broth can be cooled and stored for up to 3 days or frozen for longer storage.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other parts of the chicken?
Yes, chicken thighs or breasts can be used instead of legs, but cooking times may vary slightly to ensure tenderness and safety.
What can I substitute for pak choi?
Baby bok choy, Chinese cabbage, or even spinach can be used as alternatives depending on what you have available.
Print
Chinese Poached Chicken & Rice Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A comforting Chinese-style poached chicken recipe served with fragrant rice, tender pak choi, and a flavorful spring onion and ginger relish. This dish features succulent poached chicken legs simmered with ginger, garlic, and peppercorns, complemented by sesame oil infused spring onions and a light broth, perfect for a nourishing and easy meal.
Ingredients
Chicken and Broth
- 8 chicken legs
- 1 tbsp finely grated ginger (from a large piece)
- Rest of the large piece of ginger sliced
- 3 garlic cloves
- 1 tsp black peppercorns
- 1 tbsp soy sauce (plus 2–3 tsp for relish and serving)
- Salt, to season
- Water, enough to cover chicken in pan
Relish and Vegetables
- 3 tbsp sesame oil
- 2 bunches spring onions, chopped
- 4 pak choi, halved
To Serve
- Cooked long-grain rice
Instructions
- Prepare the Poaching Liquid: Place the sliced ginger, garlic cloves, black peppercorns, and half of the soy sauce in a large pan. Add the chicken legs and enough water to cover them. Season with a little salt.
- Poach the Chicken: Bring the water to a boil, then reduce to a low simmer. Cover the pan with a lid and poach the chicken legs gently for 30 minutes until cooked through and tender.
- Make the Spring Onion Relish: While the chicken is poaching, heat a pan and add the sesame oil and chopped spring onions. Soften the onions for 1 minute over medium heat, then remove from heat. Stir in the finely grated ginger and the remaining soy sauce to create a fragrant relish.
- Finish the Vegetables and Broth: When the chicken is done, remove the legs from the pan. Set aside 4 legs to chill for the next day. Add the pak choi halves into the poaching liquid and cook for 3 to 4 minutes until just tender. Strain the poaching liquid to remove ginger, garlic, and peppercorns, reserving the clear broth.
- Prepare the Chicken for Serving: Remove and discard the skin from the remaining 4 chicken legs. Tear the meat into thick pieces, ready for plating.
- Assemble and Serve: In serving bowls, place cooked long-grain rice, topped with the pak choi, pulled chicken pieces, a ladle of the hot chicken broth, and a spoonful of the spring onion and ginger relish. Add extra soy sauce to taste if desired.
Notes
- For extra flavor, chill some chicken legs and enjoy them cold or warmed the next day.
- You can substitute chicken legs with thighs or a whole chicken cut into parts.
- If soy sauce sodium content is a concern, adjust the salt accordingly and use low-sodium soy sauce.
- For a spicier relish, add a touch of chopped chili or chili oil.
- This dish pairs well with steamed jasmine rice for a more aromatic experience.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Keywords: Chinese poached chicken, poached chicken legs, spring onion relish, pak choi recipe, sesame oil chicken, Chinese chicken and rice, easy poached chicken
