Chicken and Infused Rice
Nutrition per serving
| Calories | 450 kcal |
| Protein | 44.7 g |
| Carbs | 41.6 g |
| Fats | 9.7 g |
| Saturated Fat | 1.8 g |
| Monounsaturated Fat | 4.7 g |
| Polyunsaturated Fat | 1.4 g |
| Sugars | 0.6 g |
| Fiber | 1.6 g |
| Sodium | 3,621 mg |
Ingredients
| Chicken Stock Cube | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Ginger | |
| Chicken Breast | |
| Basmati Rice | |
| Olive Oil | |
| Soy Sauce (Low Sodium) |
1. Chop the spring onion into 3cm pieces.
2. Chop half another spring onion and separate the white part form the green
3. Peel and chop the ginger.
4. Bring 450ml of water to boil in a medium pot. Add the stock pot and stir to dissolve. Add the chicken, half the ginger, and the 3cm pieces of spring onion and bring to a gentle boil. Lower the heat and gently poach the chicken for 15 minutes until cooked through. Remove the chicken to a bowl and coat in 1/2 of a tsp of soy sauce. Keep 175ml of the cooking water for the rice.
5. In a small pot, heat a tsp of oil over medium-low heat. Add the white part of the spring onion with the remaining ginger and cook for a couple of minutes before adding the rice and cooking for a further minute.
6. Add 175ml of the cooking water from the chicken to the rice. Cover the pot with lid, lower heat to low and cook for 10 minutes. Remove from heat and set aside for 10 minutes. (Leave the lid on through cooking and resting time). Fluff the rice with a fork to separate the grain.
7. Slice the chicken diagonally and serve on top of the rice with soy sauce and a sprinkle of the remaining green part of the spring onion.