Poached chicken & Asian spices


Cold season is upon us, bringing its runny noses, congested chests, achy bodies, and too-tired feelings with it. And unfortunately both Den & I got the winter cold.

As soon as I get sick I usually turn to three main ingredients that will help me feel/get better: ginger, chicken (broth) and spices.

Although it is true that standing in the kitchen is not something you feel like doing when you’re sick, it is definitely the best moment for you to take care of what eat. Now, I am definitely a warrior when the flu hits me so I usually go for a slow cooking recipe that will allow me to stay in bed for about an hour while dinner is getting ready.

So here it is: my secret is a poached chicken served with rice and a spicy dressing.


Asian poached chicken

Serves 4
Cooking time: prep time: 30min, cook: 1hr + 30min resting


– 1 whole chicken

– 5 whole cloves garlic, plus 2 cloves, chopped

– a big piece of ginger, unpeeled (sliced in 7)

– 1 tbsp sesame oil

– 700gr jasmine rice

– 1/2 tsp sea salt flakes

– 1 tbsp soy sauce

– 3 red birds-eye chillies

– 1 tsp lemon juice

– coriander, sliced cucumber and spring onion, to serve

for the spring onion and ginger oil:

– 4 spring onions, thinly sliced

– 2 tbsp grated ginger

– 1/2 tsp sea salt flakes

– 3 tbsp oil (2 tbsp vegetable oil, 1 tbsp sesame oil)

for the dressing:

– 1 tbsp sesame oil

– 2 tbsp light soy sauce


Put the whole garlic cloves and 5 slices of ginger in the cavity of the chicken and place breast-side down in a large soup pot.

Cover with water, add the bird’s eye chili peppers and the lemon juice and bring to just below a simmer and cook for 20min, then cover the pot and turn off the heat and leave for 50min.

Take out the chicken carefully. Keep the poaching broth.

Brush the chicken skin with sesame oil and wrap with plastic wrap. The chicken meat should fall apart from the bones very easily with a gelatinous skin.

Heat 1 tbsp of the chicken broth in a large saucepan over medium heat. Add the chopped garlic and remaining 2 slices of ginger and stir-fry until fragrant. Remove the ginger.

Add the rice and toss until well coated and turning opaque. Add 1.25 litres of the reserved chicken stock, the salt and soy sauce. Cook the rice by your preferred method of cooking rice.

To make the spring onion and ginger oil: add the spring onion, ginger and salt to a heatproof mortar and pound lightly with the pestle. Heat the oil in a small frying pan until smoking and add to the spring onion mixture. Once the sizzling stops, combine lightly with the pestle and leave to infuse for a few minutes.

To make the dressing: mix the sesame oil and soy sauce with 60ml of the chicken stock.

Finally season the chicken broth and add a few onion slices.

Slice the chicken and pour the dressing over it. Serve with a little coriander and the rice, cucumber, broth and garnishes.

Wine recommendation:

Quite difficult to say as this one of the recipe I only prepare when I am sick, so definitely not the best time for wine but the exotic yet delicate chicken requires a flavorful but light white wine. A German Riesling would be ideal; if the Riesling you choose has some slight sweetness, all the better.

The Dutch boyfriend’s opinion:

The poached chicken dish was a pleasant dish for sure, with the chicken being soft and filled with flavor from the broth. The rice balanced the spices which almost made the dish too spicy, but in the end made an excellent combination. Definitely a good dish for when you are sick at home.

Rate: 7/10

4 thoughts on “Poached chicken & Asian spices

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