Poached chicken, ginger-garlic rice, cucumber, and chile sauce make a precise, comforting chicken-and-rice classic.
35 min prep 55 min cook 10 min rest
Keeps the screen on · step-by-step guide · built-in timer
Rub the chicken with salt and place it in a large pot with ginger and spring onions.
Add enough water to cover and poach in barely trembling water for 35 minutes.
Remove the chicken, rest for 10 minutes and strain the broth.
Stir the garlic in sesame oil for 1 minute, then add the rinsed jasmine rice.
Add chicken stock to the rice and cook for 18 minutes.
Crush the chilies with lime juice and 1 tablespoon of chicken stock into a sauce.
Cut up the chicken and serve with rice, cucumber, soy sauce and chili sauce.
💡 Tip: Poaching the chicken in barely trembling water keeps the skin neat and the meat juicy.
🍽️ Serving suggestion: Plate with cucumber, fresh coriander and ginger chili sauce.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~590
kcal calories
39
g protein
62
g carbs
21
g fat
2.4g
Sugar
0.9g
Fiber
2770.3mg
Sodium
0.8g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Very filling, for a really hungry day
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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