Poached Chicken

Poached Chicken In A Lemongrass Ginger Broth
Served With An Aromatic Jasmine Rice

Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 45 minutes

4 skin on, bone-in chicken breast
5 cups chicken broth
2 cloves garlic, minced
2 tsp ginger, grated
1 tsp sesame oil
2 tsp lemongrass paste
4 lemongrass stalks (4-5 inches in length)
black sesame seeds and minced chives, garnish

Cooking Tools

Large mixing bowl
Large baking dish
Medium saucepan with lid
Aluminum foil
Fine mesh strainer


Preheat oven to 350 Degrees F. In a mixing bowl, mix in; chicken broth, minced garlic, grated ginger, lemongrass paste, sesame oil, salt and pepper.  Place chicken breast skin side down into a baking dish and pour chicken stock mixture on top of chicken, add in lemongrass stalks. seal top in foil and bake in oven for 45 minutes or until done.  Remove chicken from baking dish and remove skin and discard.  Removed poached chicken from the bone and slice.  Serve sliced chicken breast on top of Jasmine rice (recipe below). Strain broth through a fine mesh strainer, remove any excess fat and pour broth over chicken and rice.  Garnish with sesame seeds, chives and lemongrass stalks.
Serves 4

Jasmine Rice


2 cups Jasmine rice
3 1/4 cup chicken broth


Place rice and chicken stock in a medium sauce pan and bring to a boil.  Reduce heat and cover with lid and cook for 20-25 minutes.  Turn of heat and steam for additional 15 minutes.

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