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
Scale
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
