Slow Poached Chicken and Rice

    1 hour

    This chicken dish will create the most tender chicken. The trick is allowing the chicken to slowly cook in the cooling water. Feel free to serve it with garlic and chilli sauce.

    17 people made this

    Serves: 5 

    • 1 (1.8kg) whole chicken
    • 3 cloves garlic
    • 2 (2.5cm) pieces fresh root ginger, peeled
    • 2 spring onions
    • 1/2 teaspoon salt
    • 2 tablespoons sesame oil
    • 3 tablespoons vegetable oil
    • 1 tablespoon sesame oil
    • 2 shallots, finely chopped
    • 5 cloves garlic, finely chopped
    • 1 (2.5cm) piece fresh root ginger, peeled and chopped
    • 25g coriander, chopped
    • 1 litre chicken stock
    • 1/2 teaspoon salt
    • 550g long grain rice, rinsed and drained
    • 2 coriander sprigs
    • 1 bunch sliced spring onion
    • 1 cucumber, thinly sliced
    • 2 fresh tomatoes, chopped

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Bring a large saucepan of water to the boil. Crush 3 cloves of garlic and 2 pieces of ginger and place them into the cavity of the chicken. Tie the spring onions into a knot and place them into the chicken along with 1/2 teaspoon of salt. Carefully submerge the chicken breast side down into the water.
    2. Bring to the boil, then cover and remove from heat. Let stand covered for 40 minutes, turning the chicken over half way through.
    3. While the chicken is cooking, heat the vegetable oil and 1 tablespoon of sesame oil in a large saucepan over medium heat. Fry the shallots, ginger and garlic in the oil until fragrant. Add coriander and rice and cook, stirring until toasted. Pour in chicken stock and season with salt. Bring to the boil, then cover and reduce heat to low. Simmer until rice is tender and 'steam holes' appear in the surface of the rice, about 20 minutes.
    4. When the chicken is done cooking, remove it from the saucepan and place under cold running water to tighten the skin. Rub the outside with sesame oil and chop into pieces. Place pieces on a serving plate; garnish with coriander, spring onion, cucumber and tomato. Serve with rice.

    Cook's tip

    The easiest way of peeling ginger is by using a spoon. Turn a small spoon upside down and gently scrape the surface of the ginger to remove the skin.

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    Reviews & ratings
    Average global rating:

    Reviews in English (16)


    Very good! My family really liked this. I wouldn't change anything but I think the chicken needed longer to cook through. I also used this recipe for the traditional chili sauce to go with --Mix together for Chili Sauce 2 to 3 tbsp freshly squeezed lime or lemon juice, 5 tbsp finely chopped fresh red chilies, 5 cloves garlic, chopped, 3 tbsp finely chopped ginger, 1 tsp fine salt, 1/2 cup boiling hot chicken soup  -  09 Jan 2008  (Review from Allrecipes US | Canada)


    Mmm, coming from a Singaporean I'd say this is almost like Singapore Chicken Rice but I prefer to use the boxed mix, lulz. But since I didn't try the chicken since having hear bad reviews about it, I only made the rice and I'd say to saute the ginger/garlic/onion, add in the broth, cieve it to remove chunks of ginger/garlic/onion  -  01 Sep 2008  (Review from Allrecipes US | Canada)


    The rice turned out beautifully so fragrant and just how i remember it,note use fresh clear chiken stock if you can. The chicken on the other hand was a bit on the bland side so i would recommend increasing the herbs in the recipie here.  -  25 Jan 2005  (Review from Allrecipes US | Canada)