Poached Hainanese Chicken, Tofu & DIY Sambal
with Rice, Steamed Veggies & Ginger Lemongrass Oil
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 mouthwatering flavours of tofu with 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
white rice
(May be present: Wheat, Gluten, Soy. )
1
carrot
1 packet
Asian greens
1 sprig
Spring Onion
1 packet
Chicken Breast
1 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;)
1 packet
Japanese tofu
(Contains Gluten, Soy, Wheat; May be present: Peanut, Sesame. )
Not included in your delivery
olive oil
1.25 cup
water (for the rice)
¼ tsp
salt
3 cup
boiling water
½ tsp
vinegar (white wine or rice wine)
1 packet
soy sauce mix
(Contains Soy, Gluten, Wheat;)
pinch
brown sugar
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), the salt and bring to the boil. • Add 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!). Cut Japanese tofu into 2cm chunks. • 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. • Meanwhile, heat a large frying pan with a drizzle of olive oil over medium-high heat. Cook tofu, tossing until browned, 3-4 minutes. Transfer to a plate.
TIP: The chicken is cooked through when it is no longer pink in the middle.
• 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 and tofu. Spoon over ginger lemongrass oil and some broth. Serve with DIY sambal and soy sauce mix. Enjoy!