Poached Hainanese Chicken & Garlic Rice
with Steamed Veggies & Ginger Spring Onion Dressing
- Wheat
- Gluten
- Soy
- Almond
- Sesame
- Eggs
- Soy
- Milk
- Fish
- Wheat
- Gluten
- May contain traces of allergens
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.
Ingredients
1 sachet
Coriander
1 packet
Jasmine rice
320 g
Chicken Breast
1 packet
Sriracha
(May be present: Almond, Sesame, Eggs, Soy, Milk, Fish, Wheat, Gluten)
1
Spring Onion
1 sachet
Chicken-Style Stock Powder
1 packet
Ginger Paste
1
Carrot
2
Garlic
1
Asian Greens
1 packet
Soy Sauce Mix
(Contains: Wheat, Gluten, Soy; )
1
Fresh Chilli
Nutrition Values
Utensils
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 and 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 (if using) 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: Chicken is cooked through when it's no longer pink in the middle.
• When the chicken has 5 minutes remaining, add carrot, Asian greens and a splash of water to a medium 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 microwave-safe bowl, combine ginger & lemongrass paste, the sesame oil and remaining garlic. • Microwave in 10 second bursts, until fragrant. • Season with salt and pepper, then add soy sauce mix (see ingredients) and spring onion. Stir to combine.
• Using tongs, remove chicken from the saucepan and transfer to a chopping board. Slice chicken. • Divide garlic rice and steamed veggies between bowls. Top with poached Hainanese chicken. • Tear over coriander. Spoon over ginger spring onion dressing. • SPICY! Use less sriracha if you're sensitive to heat! Serve with sriracha and any remaining dressing. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Some reviewers found the dish bland, suggesting it may need additional seasoning or aromatics to boost the taste.
- Ease of prep: Customers appreciated how easy it was to make this takeaway-inspired dish at home.
- Suggestions: Consider adding lemongrass to enhance the flavour profile, as some noted its absence from the provided ingredients.
