Poached chicken with ginger spring onion sauce

Ingredients

For the chicken:

• 2 chicken breasts
• ½ lime, sliced
• 1 garlic clove, peeled and slightly crushed

For the ginger spring onion sauce:

• 70g spring onions (2 large) white part included, finely diced
• 25g fresh ginger, peeled and grated
• 1 tsp salt
• ½ tsp chilli flakes (optional)
• ¾ cup avocado oil (do not use olive oil)

For the rice:

• 1 cup of rice
• 1 tsp salt

Method

Prepare the chicken:

Bring the chicken to room temperature for at least 30 minutes. Pat dry,but do not season with salt and pepper.

Make the ginger spring onion sauce:

In a bowl, combine the finely diced spring onions, grated ginger, salt, and chilli flakes.
Heat the avocado oil in a small pan. To test if it’s ready, drop in a piece of spring onion, if it sizzles, the oil is hot enough.

Carefully pour the hot oil over the spring onion mixture, stirring to coat evenly. Set aside.

Poach the chicken:

Fill a pan with water and bring to a boil. Add the lime slices and crushed garlic. Once boiling, add the chicken breast and immediately remove the pan from the heat. Cover the pan with a lid and let the chicken sit in the hot water for 20 minutes.
Once cooked, remove, pat dry, slice and season with sea salt flakes

Cook the rice (start while the chicken is poaching)

Cook according to the package instructions, seasoning with salt to taste.

Serve:

Plate the rice and chicken. Spoon the ginger spring onion sauce over the chicken and rice.

Nutrition