shredded chicken and warming spring onion brothy rice

This dish is inspired by my love for Cantonese spring onion ginger oil and bai qie ji. The broth is perfectly fragrant and savoury, with juicy poached chicken and veg. A quick and delicious brothy rice meal, perfect for eating fresh or even meal prepping.

Shredded Chicken & Warming Spring Onion Brothy Rice

Jasmine Rice

Spring Onion

Fresh Ginger

.25tsp Ground White Pepper

Chicken Stock

Boneless Skinless Chicken Thigh

Pak Choi

Fresh Coriander

2tsp Toasted Sesame Oil

Chilli Oil (to serve)

Cook the rice following packet instructions.

Trim and thinly slice the spring onions. Finely grate the ginger. Add both into a saucepan, with a drizzle of sesame oil. Set the pan over a medium heat and gently cook, stirring occasionally, for 5-7 mins until the onions have wilted.

Add the white pepper and pour the chicken stock in. Let it come to the boil then turn the heat down to low-medium, season with salt and gently drop the chicken thighs in. Leave for 10-15 mins until fully cooked.

Meanwhile, trim and chop the pak choi into 2-3cm chunks. Pick the coriander leaves and thinly slice the stems. 

Once the chicken is cooked, use a slotted spoon to transfer it from the broth to a large bowl. Leave to cool for a couple of mins, then use two forks to shred it. Cover to keep warm.

Add the coriander stems and pak choi into the hot broth and cook for 2-4 mins, until wilted. Then use a slotted spoon to transfer the veg to the chicken bowl. Add the sesame oil and coriander leaves and toss to combine. Taste and season the broth with salt and white pepper, if needed.

To serve, share the rice between bowls and ladle the broth over. Top with the chicken mixture and a drizzle of chilli oil.

loved it. added extra spinach because im trying really hard to eat extra greens. Will 100% be putting it in rotation.

This was delicious: I added garlic, chilli and s***ake mushroom to the broth for a bit of spice and depth and it went down a treat. 

lovely recipe, I used spinach, a splash of gochujang and itsu broth for the stock.  

good base recipe! I've made it multiple times, but added different things every time. Last was with lemongrass and started anis, I've also done one with white miso - taste fantastic!

Hearty, warming and great for an immunity boost.  Made this recipe quite a few times now, and is a go-to when we have these simple ingredients in the fridge.

i had to add a bit of soy sauce to make the taste stronger. It’s comforting when you’re sick, but it’s not a game changer.

added 1/2 tsp of Gochuchang paste to the broth - WOW defo will be on the fav list.  

Well that was delicious. This is going to be featured often in our menu plans. 

easy, delicious  meal Nothing special but Quick and Nice on weekdays 

made this when I was sick, soooo comforting!! 

have this all the time, amazing when you’re ill or jsut need some veg ! I swap out for different greens sometimes to mix it up 

new family favorite! Used home made chicken broth for even more benefits

surely that amount of white pepper is a mistake? Would only use a little pinch at best otherwise will be very overpowering. 

agree with the comments to increase the stock to at least 1000ml and added 2 crushed garlic cloves to the start when cooking off the spring onions. 

Massive fan of chicken broth type soups, this one was great. Definitely on the list to make it again 

So good, will definitely make again. Added mushrooms and chilli crisp.

easy and delicious, I crisped up some chicken thigh skin and added as a crunchy topping! 

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