Made this tonight using reduced quantities and 2 chicken maryland pieces with skin on. Can’t go much wrong really!
This recipe is inspired by the delicious chicken rice we had at Loy Kee Restaurant in Singapore recently. It seemed to me that it couldn’t be that difficult to replicate the tender and delicious poached chicken at home so I did a bit of reading and compared a number of recipes to come up with this easy to make version. Whist there are few different components involved if you want to have an authentic chicken rice meal with sauces and bok choy, none of it is difficult or complicated.
I also found that the leftover chicken was delicious for a shredded spicy chicken salad like the one we made at Spirit House Cooking School when we visited Yandina, Queensland about a year ago. You can find my version here Simple shredded chicken salad
In fact, I would now use this method to make delicious poached chicken just on it’s own…
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