Silky poached chicken over rice cooked in seasoned stock — comfort food that rewards good rice. Fragrant Butterfly keeps every grain separate and full of flavour.
Ingredients
- 2 cups Liansin Butterfly rice, rinsed
- 1 whole chicken
- Ginger, garlic, and spring onion
- 2 cups chicken stock (from poaching)
- 1 tbsp sesame oil
- Cucumber, to serve
- Chilli-garlic sauce and dark soy, to serve
Cook withLiansin ButterflyView this riceMethod
- 1
Poach the chicken gently with ginger, garlic, and spring onion until just cooked; reserve the stock.
- 2
Sauté garlic and ginger in sesame oil, add the rice and toast briefly.
- 3
Cook the rice in the reserved chicken stock until fluffy.
- 4
Plunge the chicken into iced water for a silky skin, then chop into pieces.
- 5
Serve the chicken over the rice with cucumber, chilli sauce, and a drizzle of dark soy.
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