Dinner ideas

White cooked chicken with ginger rice

Don't let the cook time dishearten you, this dish is very simple to prepare, and the flavours are well worth the wait!
white cooked chicken with ginger rice

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4H 30M


Master stock
Ginger rice


White cooked chicken with ginger rice

1.Make white master stock; lace ingredients in a large saucepan; bring to the boil. Reduce heat; simmer gently for 40 minutes.
2.Remove excess fat from chicken cavity then rinse chicken. Carefully lower chicken, breast-side down, into simmering master stock, ensuring it is fully submerged. Poach chicken 30 minutes (there should be no more than the occasional ripple).
3.Remove pan from heat; leave chicken in poaching liquid for 3 hours at room temperature to complete the cooking process.
4.Using tongs, gently remove chicken from stock, being careful not to tear the breast. Place chicken on a tray; cool. Strain poaching liquid through a fine sieve; reserve poaching liquid.
5.Make ginger rice as recipe directs.
6.Place onion, ginger, half the sesame oil, ½ teaspoon of the sugar and 2 tablespoons of the reserved poaching liquid in a bowl. Heat peanut oil in a small frying pan until hot. Taking care, as mixture will split, pour hot oil over ginger mixture; reserve until ready to serve.
7.Place sauces, remaining sesame oil and remaining sugar in a screw-top jar; shake well. Cook gai lan in a large saucepan of boiling water for 2 minutes or until just tender; drain. Transfer gai lan to a serving bowl; add dressing and top with chilli.
8.Chop chicken into pieces and arrange on a platter; pour over reserved ginger mixture. Serve with ginger rice and gai lan.

Ginger rice

9.Rinse rice in a sieve under cold water until water runs clear. Heat oil in a large saucepan over medium heat; cook garlic and ginger 3 minutes.
10.Add rice and 1 litre (4 cups) of the reserved poaching liquid; bring to the boil. Reduce heat to low; cook, covered, for 10 minutes or until most liquid is absorbed. Remove from heat; stand, covered, 10 minutes.

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