This dish is inspired by my love for Cantonese spring onion ginger oil and bai qie ji. The broth is perfectly fragrant and savoury, with juicy poached chicken and veg. A quick and delicious brothy rice meal, perfect for eating fresh or even meal prepping.
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Serves
4
Jasmine Rice
Spring Onion
Fresh Ginger
Ground White Pepper
Chicken Stock
Boneless Skinless Chicken Thigh
Pak Choi
Fresh Coriander
Toasted Sesame Oil
Chilli Oil
Serves
4
Jasmine Rice
Spring Onion
Fresh Ginger
Ground White Pepper
Chicken Stock
Boneless Skinless Chicken Thigh
Pak Choi
Fresh Coriander
Toasted Sesame Oil
Chilli Oil
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Step 1.
Cook the rice following packet instructions.
Step 2.
Trim and thinly slice the spring onions. Finely grate the ginger. Add both into a saucepan, with a drizzle of sesame oil. Set the pan over a medium heat and gently cook, stirring occasionally, for 5-7 mins until the onions have wilted.
Step 3.
Add the white pepper and pour the chicken stock in. Let it come to the boil then turn the heat down to low-medium, season with salt and gently drop the chicken thighs in. Leave for 10-15 mins until fully cooked.
Step 4.
Meanwhile, trim and chop the pack choi into 2-3cm chunks. Pick the coriander leaves and thinly slice the stems.
Step 5.
Once the chicken is cooked, use a slotted spoon to transfer it from the broth to a large bowl. Leave to cool for a couple of mins, then use two forks to shred it. Cover to keep warm.
Step 6.
Add the coriander stems and pak choi into the hot broth and cook for 2-4 mins, until wilted. Then use a slotted spoon to transfer the veg to the chicken bowl. Add the sesame oil and coriander leaves and toss to combine. Taste and season the broth with salt and white pepper, if needed.
Step 7.
To serve, share between bowls and ladle the broth over. Top with the chicken mixture and a drizzle of chilli oil.
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