Double Poached Hainanese Chicken & Garlic Rice

Name: Double Poached Hainanese Chicken & Garlic Rice with Steamed Veggies & Ginger Spring Onion Dressing
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: olive oil; 3 clove garlic; 1.25 cup water; 1 packet jasmine rice; 1 carrot; 1 packet Asian Greens; 1 fresh chilli (optional); 1 sprig spring onion; 2 packet chicken breast; 3 cup boiling water; 1 sachet Chicken-Style Stock Powder; 1 packet Ginger & Lemongrass Paste; 1 tbs sesame oil; ½ packet soy sauce mix; 1 packet Coriander; 1 packet Sriracha

with Steamed Veggies & Ginger Spring Onion Dressing

Get up to $175 off

Tonight, we’re taking your taste buds on a trip with this Hainanese chicken dish! Served with fragrant garlic rice, tender steamed veggies, and a zingy ginger-spring onion dressing, it’s a light yet flavourful classic that hits all the right notes.

Allergens:

Sesame

•Gluten

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

jasmine rice

carrot

1 packet

Asian Greens

fresh chilli (optional)

1 sprig

spring onion

2 packet

chicken breast

1 sachet

Chicken-Style Stock Powder

1 packet

Ginger & Lemongrass Paste

½ packet

soy sauce mix

1 packet

Coriander

1 packet

Sriracha

Not included in your delivery

olive oil

1.25 cup

water

3 cup

boiling water

1 tbs

sesame oil

Nutrition Values

Energy (kJ)2939 kJ

Calories702 kcal

Fat12.7 g

of which saturates3 g

Carbohydrate62.4 g

of which sugars7.4 g

Dietary Fibre5.3 g

Protein84.9 g

Sodium1445 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Saucepan

•Lid

•Large Pan

Cooking Steps

• Finely chop garlic. In a medium saucepan, heat a drizzle of olive oil over medium heat. • Cook half the garlic until fragrant, 1-2 minutes. Add the water (for the rice), a pinch of salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

• Meanwhile, boil the kettle. • Thinly slice carrot into sticks. Roughly chop Asian greens. Thinly slice fresh chilli and spring onion (reserve white ends!). • Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.

• Heat a large saucepan over high heat. Add the boiling water (3 cups for 2 people / 6 cups for 4 people), chicken-style stock powder, chicken and white ends of the spring onion. • Reduce heat to medium-low and simmer, until the chicken is cooked through, 8-12 minutes.

TIP: The chicken is cooked through when it is no longer pink in the middle. TIP: Divide between two pans if you're saucepan is getting crowded.

• When chicken has 5 minutes remaining, add carrot, Asian greens and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. • Microwave veggies on high until just tender, 2-3 minutes. • Drain, then return to bowl. Season to taste and cover to keep warm.

• In a small heatproof bowl, combine ginger paste, the sesame oil and remaining garlic. Microwave in 10 second bursts, until fragrant. • Season with salt and pepper then add soy sauce mix and chopped spring onion. Stir to combine.

• Using tongs, remove chicken from the saucepan and transfer to a chopping board. Slice chicken. • Divide rice and steamed veggies between bowls. Top with poached Hainanese chicken. Tear over coriander. • Spoon over ginger spring onion dressing. Serve with sriracha and any remaining dressing. Enjoy!