Singaporean-Inspired Chicken Rice
Made with Homemade Ginger-Green Onion Sauce- Wheat
- Soy
- Sesame
- Milk
- Fish
- Mustard
- Sesame
- Soy
- Sulphites
- Peanuts
- Milk
- Tree nuts
- Egg
- Crustaceans
- Wheat
- May contain traces of allergens
- Gluten
Tender poached chicken breast, gently simmered in aromatic broth until juicy, served with fragrant rice and a zesty homemade ginger-scallion sauce. A comforting take on a Singaporean classic.
Ingredients
2 unit(s)
Chicken Breasts
¾ cup
Jasmine Rice
(Contains: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat, May contain traces of allergens)
1 unit(s)
Tomato
30 g
Ginger
2 unit(s)
Green Onion
3 unit(s)
Garlic, cloves
56 g
Crispy Shallots
(Contains: Gluten, May contain traces of allergens, Wheat)
2 tbsp
Chili-Garlic Sauce
(Contains: Wheat, Egg, Gluten, Tree nuts, Fish, Milk, Mustard, Soy, Sesame, Sulphites, Crustaceans, May contain traces of allergens)
2 unit(s)
Chicken Broth Concentrate
1 unit(s)
Miso Broth Concentrate
(Contains: Crustaceans, Mustard, Sesame, Sulphites, Wheat, Gluten, Egg, Milk, Fish, May contain traces of allergens, Soy)
1 tbsp
Sesame Oil
(Contains: Wheat, Soy, Milk, Egg, Sulphites, Gluten, Crustaceans, Mustard, Fish, May contain traces of allergens, Sesame)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- Pat chicken dry with paper towels.
- Peel ginger, then cut 2 (4) thin slices. Mince or grate remaining ginger.
- Peel garlic. Mince or grate garlic 2 (4) garlic cloves, leaving 1 (2) garlic clove whole.
- To a medium pot (use a large pot for 4 servings), add chicken, garlic clove, miso broth concentrate, ginger slices and enough water to cover by approx. 2 inch (use same for 4 servings). Bring to a simmer, covered, over high.
- Once the poaching liquid is simmering, reduce heat to medium-low. Poach chicken for 10-12 min, or until cooked through.** (TIP: Scoop and discard of any scum that floats to the surface while cooking, this is normal!)
- When chicken is done, transfer to a cutting board, and cover with foil to keep warm.
- Meanwhile, heat a medium non-stick pan over medium.
- While the pan heats, finely mince green onions.
- When the pan is hot, add green onions, minced garlic, half the sesame oil and minced ginger. Cook for 2-4 min, stirring occasionally, until fragrant. Season with salt.
- Remove from heat.
- Transfer to a small bowl.
- Strain poaching liquid into a heat-proof measuring cup, measuring 1 1/4 cups (2 1/2 cups) liquid. Discard any remaining poaching liquid and aromatics.
- Return strained poaching liquid to the pot with chicken broth concentrate. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling poaching liquid, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Cut tomato into 1/4-inch moons. Season with salt.
- Thinly slice chicken. (TIP: While rice is cooking, get a head start on cleaning up.)
- When rice is done, fluff with a fork, then stir in crispy shallots and 1 tbsp (2 tbsp) butter. Season with salt.
- Divide chicken, rice and tomatoes between plates. (TIP: Use a measuring cup or small bowl to shape the rice for a more traditional look).
- Drizzle chicken with remaining sesame oil, then spoon ginger-green onion sauce over top.
- Serve chili-garlic sauce alongside.
