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
avec sauce maison aux oignons verts et au gingembre
fait avec marinades rapides
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