Poached ginger chicken and noodles

Prep 10 min
Total 35 min
Serves 4

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low-sodium chicken broth
thick slices ginger
skinless, boneless chicken breasts, sliced in half horizontally
Shanghai bok choy, quartered
1/2 tsp
hot-red-chili flakes
3 205-g pkgs
pre-cooked udon noodles
4 tsp
2 tsp
1/2 cup
chopped cilantro


  • BOIL broth with ginger in a large saucepan. Reduce heat to medium and add chicken breasts; gently poach, flipping halfway, until cooked through, 8 to 10 min. Discard ginger. Transfer 4 chicken pieces to a cutting board and thinly slice. Reserve remaining 2 chicken pieces for sesame chicken congee.
  • ADD Shanghai bok choy and chili flakes to broth and cook until almost tender, 1 min. Add udon noodles, discarding seasoning packets. Continue to cook, 1 to 2 more min. Strain and reserve broth for Sesame Chicken Congee. Return noodles to the pan with the chicken, bok choy, hoisin, oil and cilantro. Toss to combine.


Calories 377, Protein 32 g, Carbohydrates 51 g, Fat 5 g, Fibre 4 g, Sodium 617 mg. Excellent source of vitamin A

How to remove chicken breast from the whole chicken

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