Asian Poached Chicken

with Pak Choi and Sesame Seeds
A light and fragrant chicken dish.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
30 min
Asian Poached Chicken with Pak Choi and Sesame Seeds
A light and fragrant chicken dish.
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
Poached chicken
Chicken stock cube 4*5*9*15*
0 Pieces

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) /
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Make broth

1 Make broth

Bring the water to boil in a large pot. Add the chicken stock cube, lemongrass (cut in two and crush with the back of your knife), sliced ginger (no need to peel), half of the chopped spring onion and chili, peppercorns and star anise. Add the chicken into the boiling broth. Turn off the heat and leave for 20 min with the lid on to gently poach the chicken then remove the chicken from the stock and set aside.
Prep veggies

2 Prep veggies

Meanwhile cut the broccoli into florets. Clean the green beans and rinse the pak choi and cut in quarters.
Add and cook

3 Add and cook

Bring the stock back to the boil. Add the broccoli and beans to the chicken stock and cook for 3 min before adding the pak choi for a further 2 min, then drain.
Add and fry

4 Add and fry

In a wok or large pan add the chopped garlic, soy sauce, rice vinegar and sesame oil and bring to a gentle simmer. Add the drained vegetables on the pan as well as the remaining spring onion, thai basil leaves and chili and fry for 2-3 min. Serve with the sliced chicken and sesame seeds.
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