avec sauce maison aux oignons verts et au gingembre
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.
Allergens
Tags
Poitrines de poulet
2 unit(s)
Riz au jasmin
0.75 cup
Tomato
1 unit(s)
Gingembre
30 g
Oignons verts
2 unit(s)
Gousses d'ail
3 unit(s)
Échalotes frites
56 g
Sauce aux piments et à l’ail
2 tbsp
Concentré de bouillon de poulet
2 unit(s)
Concentré de bouillon de miso
1 unit(s)
Huile de sésame
1 tbsp
Beurre
1 tbsp
Sel
0.125 tsp
- 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.
760
kcal
Calories
30
g
Fat
13
g
Saturated Fat
91
g
Carbohydrate
4
g
Sugar
3
g
Dietary Fiber
47
g
Protein
140
mg
Cholesterol
860
mg
Sodium
0.4
g
Trans Fat
950
mg
Potassium
75
mg
Calcium
3
mg
Iron
avec sauce maison aux oignons verts et au gingembre
avec sauce maison aux oignons verts et au gingembre
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