Cantonese Poached Chicken and Rice Bowl
Parul A. MoondhraFounder of daylidelicious and chef trained at Le Cordon Bleu London
2 min read
Organic/country chicken with bone: 500gms
Water: 1 litre
Sliced Ginger : 1 -inch thick piece
Spring Onions: 2 stalks
Crushed garlic: 3 cloves
Soy Sauce: 1 tbsp
Fresh/dried Shiitake/oyster mushrooms: 10 pieces
Pak Choy: 4-6 stalks (sliced lengthways)
Cooked rice: 1.5 cups
For the sauce
Finely chopped spring onion: 1 stalk
Finely chopped green chilli: 1
Handful of chopped coriander leaves
Cooking liquor: 1 ladle
A few drops of sesame oil
Salt or soy sauce as per taste
Step 1 :
Sear the chicken skin side down in a deep saucepan, remove any excess oil from the pan that leaches out and add the water and everything else. Bring to a boil then reduce to a simmer. Cook for about 30-45 mins until the chicken starts falling off the bone.
Step 2 :
Remove the chicken, discard the skin and quickly shred the meat using two forks while hot. Discard the ginger, garlic and spring onion, or reserve for future use in stock. Set aside the mushrooms.
Step 3 :
Poach the pak choy for two minutes until it is cooked, but still bright green. Set aside. Season the stock with a dash of soy sauce- this will be naturally salty due to the chicken bones so add sparingly.
Assemble the bowls and add rice, shredded chicken, mushrooms, pak choy and two ladlefuls of the cooking liquor.
Note: Refrigerate any leftover stock to use as an Asian stock for soup. You can store this up to a week.