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 thigh 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 clove
garlic
1 packet
Jasmine Rice
(May be present: Wheat, Gluten, Soy. )
1
Carrot
1 packet
Asian Greens
1 sprig
Spring Onion
1 packet
Chicken Thigh
½ sachet
chicken-style stock powder
½
Long Chilli (Optional)
1 packet
sriracha
(May be present: Soy. )
1 packet
Ginger Lemongrass Paste
1 packet
sesame oil blend
(Contains Sesame;)
Not included in your delivery
olive oil
1 cup
water (for the rice)
¼ tsp
salt
3 cup
boiling water
½ tsp
vinegar (white wine or rice wine)
pinch
brown sugar
1 packet
soy sauce mix
(Contains Soy, Gluten, Wheat;)
Nutritional 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 (for the rice) and 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 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 thigh 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 (see ingredients), 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's no longer pink inside.
• 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 the bowl and cover to keep warm.
• Meanwhile, crush long chilli (if using) and remaining garlic with a pestle and mortar. • 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. TIP: Some like it hot, but if you don't, hold back on the chilli.
• In a small microwave-safe bowl, combine gingerlemongrass paste and sesame oil blend. Microwave until fragrant, 30 seconds. • Season to taste, 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!