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Poached chicken, rice and ginger-scented broth

Australian Gourmet Traveller recipe for poached chicken, rice and ginger-scented broth.

By Lisa Featherby
  • 45 mins preparation
  • 35 mins cooking plus cooling, standing
  • Serves 4
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Poached chicken, rice and ginger-scented broth


  • 1 chicken (1.6kg)
  • 2 spring onions, coarsely chopped
  • 60 ml (¼ cup) light soy sauce
  • 60 ml (¼ cup) Shaoxing wine
  • 20 gm (4cm piece) ginger, thickly sliced
  • ½ tsp sesame oil
  • To serve: micro-coriander, deep-fried garlic (see note; optional) and sliced cucumber (optional)
Fragrant rice
  • 2 tbsp vegetable oil
  • 6 golden shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 10 gm (2cm piece) ginger, finely chopped
  • 450 gm jasmine rice, rinsed
Chilli and ginger sauce
  • 6 small red chillies, coarsely chopped
  • 30 gm (6cm piece) ginger, coarsely chopped
  • 2 garlic cloves, coarsely chopped


  • 1
    Place chicken in a saucepan large enough to fit snugly, add onion, soy, Shaoxing wine, ginger, sesame oil and 2 litres water, or just enough to cover, and bring to the boil over medium-high heat. Reduce heat to medium, simmer for 5 minutes, remove from heat, cover and stand until chicken is cooked through and cooled (1 hour). Skim scum from surface.
  • 2
    For fragrant rice, ladle 620ml chicken stock through a sieve into a saucepan and bring to the boil. Heat oil in a separate saucepan over high heat, add shallot, garlic and ginger and stir until tender and starting to caramelise (6-8 minutes). Add rice, stir to coat, add hot stock, bring to the boil, reduce heat to low, cover with a lid and cook until liquid is absorbed (12-14 minutes). Remove from heat, fluff rice with a fork, cover with a tea towel and stand to steam (5 minutes).
  • 3
    Meanwhile, for chilli and ginger sauce, pound chilli in a mortar and pestle with a pinch of salt, add ginger and garlic, pound to combine and set aside.
  • 4
    Transfer chicken to a chopping board, remove skin (discard), remove breasts with a sharp knife, separate and halve legs. Bring remaining stock to the boil over medium-high heat and season to taste. Serve chicken, rice and broth with chilli and ginger sauce, micro-coriander, deep-fried garlic and cucumber.


Deep-fried garlic is available from Asian grocers.
This recipe is from the August 2012 issue of
Drink Suggestion: Full-bodied pinot gris. Drink suggestion by Max Allen

  • Author: Lisa Featherby