Ginger Poached Chicken with Garlic Rice & Bok Choy Stir-Fry

Steps

1. Bring a full kettle of water to the boil.
2. Prep ginger and garlic and set aside separately. Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally.
3. Place chicken in a large pot with first measure of ginger, water measure, first measure of stock powder and soy sauce. Cover with a lid and bring to a boil on medium heat. Once boiling, turn off heat and leave, still covered, for 15 minutes. The residual heat will cook chicken through.
4. Heat sesame oil in a medium pot with a lid on medium-high heat. Cook first measure of garlic and remaining ginger for about 1 minute, until fragrant. Add rice, second measure of stock powder and boiling water measure. Bring to the boil with the lid on. Once boiling, reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, covered, for 5 more minutes. Do not lift lid during cooking.
5. Drain chicken, reserving liquid in a large heat-proof bowl, covered. When cool enough to handle, roughly shred chicken using two forks. Alternatively, roughly chop chicken. Season with salt and toss through 2 Tbsp of reserved cooking liquid.
6. Prep bok choy and cucumber. Heat oil in a large fry-pan on medium-high heat. Add second measure of garlic and bok choy and stir-fry for 2-3 minutes. Add soy sauce, sesame oil, sugar and water measure and simmer for about 2 minutes, until slightly reduced. Place cucumber and bok choy on a plate. Pour over sauce and sprinkle with crispy shallots.
7. Rice, chicken and bok choy. Serve broth on the side.