Poached Hainanese Chicken & DIY Sambal
Take your cooking skills to the next level!
Here to challenge your inner chef, our new 'skill up' recipes will take you from zero to hero. By poaching succulent chicken breast in chicken broth and spring onion you'll enjoy a juicy and aromatic chicken in no time. Plus, release the mouth-watering flavours of chilli and garlic with our DIY sambal.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
Garlic
1
Jasmine Rice
(May be present: Wheat, Gluten, Soy. )
1
Carrot
1
Asian Greens
1
Spring Onion
1
Chicken Thigh
1
Chicken-Style Stock Powder
1
Long Chilli
1
Sriracha
(May be present: Soy. )
1
Ginger Lemongrass Paste
1
Sesame Oil Blend
(Contains Sesame;)
1
Soy Sauce Mix
(Contains Gluten, Soy, Wheat;)
Not included in your delivery
1
olive oil
salt
boiling water
Nutritional Values
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), the salt and bring to the boil. • Add jasmine rice, stir, cover with a lid and reduce heat to low. • Cook for 10 minutes, then remove from heat and keep covered until rice is tender and all the water is absorbed, 10 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 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. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, boil the kettle. Thinly slice carrot into sticks. Roughly chop Asian greens. Thinly slice spring onion (reserve white ends!). • 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 thigh 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.
• 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 and cover to keep warm.
• While veggies are cooking, crush long chilli (if using) and remaining garlic with a pestle and mortar. Some like it hot, but if you don’t just hold back on the chilli. • SPICY! Use less sriracha if you're sensitive to heat! Add sriracha, the vinegar, olive oil (1 tbs for 2 people / 2 tbs for 4 people), a good pinch of brown sugar. Pound until your preferred consistency. Season to taste.
TIP: If you don't have a pestle and mortar, you can combine ingredients in a food processor.
• In a small heatproof bowl, combine ginger lemongrass paste and sesame oil blend. Microwave, until fragrant, 30 seconds. • Season with salt and pepper then add 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. Spoon over ginger lemongrass oil and some broth. Serve with DIY sambal and soy sauce mix. Enjoy!