Poached Chicken with Ginger and Shallots

This recipe is so easy, its one of my favourites to whip up when I'm feeling lazy or in need of some healthy comfort food. It's inspired by Chinese Hai Nan Chicken, but in a version more accessible for home kitchens. The chicken is poached with the rice in chicken stock laced with garlic and ginger. The punch of flavours come from the sauce made from grated ginger, finely chopped shallots and sesame oil and a drizzle of soy sauce. Better yet you can pre-make and freeze the ginger, shallot sauce in an ice cube tray for an even easier weeknight meal.

Poached Chicken with Ginger and Shallots

Adapted from Dona Hay's No Time to Cook.

Serves 4

Ingredients 

4 chicken thighs (cubed)

4 garlic cloves

6 slices ginger

1 1/2 cups rice

3 cups chicken stock

Ginger and Shallot Sauce
2 shallots (I use the top 2/3rds sliced thinly and save the bottom third for stir frys later in the week)
2 tsp grated ginger
1 tsp sesame oil
1 tsp canola oil
1 pinch salt

8 tbsp good quality light soy sauce (I drizzle 1 - 2tbsp in each bowl start slow though and season to taste)

Place stock, whole garlic cloves and ginger slices in a saucepan and bring to boil. Turn heat down to low, add rice and cover. Cook for 5 mins and then add the chicken, cook for a further 20 - 30mins or until rice is cooked. Meanwhile make the sauce; slice the shallots and add them to the grated ginger, oils and salt, stir to combine.

Once rice is cooked remove ginger slices and stir thoroughly to mix through the garlic. Serve with ginger and shallot sauce and soy sauce.