Hainanese-Style Chicken Rice

Poaching lean chicken breast in an aromatic ginger broth delivers an exceptionally tender and high-protein meal with minimal added oil.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 800 g skinless chicken breast · 896 kcal in the whole recipe
• 220 g uncooked white rice · 792 kcal in the whole recipe
• 25 g fresh ginger, grated/sliced · 20 kcal in the whole recipe
• 50 g green onion, finely chopped · 16 kcal in the whole recipe
• 16 g garlic (4 cloves), minced · 24 kcal in the whole recipe
• 1 tbsp (13 g) olive oil · 115 kcal in the whole recipe
• 1 tbsp (13 g) sesame oil · 115 kcal in the whole recipe
• 2 tbsp (32 g) low-sodium soy sauce · 18 kcal in the whole recipe
• 1 tbsp (15 g) vinegar (or rice vinegar) · 3 kcal in the whole recipe
• 200 g cucumber, sliced · 32 kcal in the whole recipe

Method

1. In a pot, bring 800 g chicken breast, half of the ginger (12 g), half of the green onion (25 g), a pinch of salt, and water to a boil; simmer on low heat for 20 minutes, then remove chicken and strain the broth.

   

2. In a separate rice pot, sauté 16 g minced garlic in 13 g olive oil for 1 minute, add 220 g washed drained rice, stir-fry for 2 minutes, then pour in 440 ml strained broth and cook covered on low for 15 minutes.

   

3. For the sauce, finely mince the remaining ginger (13 g) and green onion (25 g), then whisk together with 13 g sesame oil, 32 g low-sodium soy sauce, and 15 g vinegar.

   

4. Slice the poached chicken breast, place on plates alongside the garlic rice and 200 g sliced cucumber, drizzling the ginger-green onion sauce over top.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.