large piece of ginger, 1 tbsp finely grated, the rest sliced

1 tbsp garlic infused oil

1 tsp black peppercorns

1 tbsp gluten free soy sauce, plus 2-3 tsp (optional)

8 chicken legs

3 tbsp sesame oil

2 bunches scallions, chopped green end only

4 pak choi, halved

cooked long-grain rice, to serve

125ml low FODMAP chicken stock


Put the sliced ginger, the garlic infused oil, peppercorns and half the gluten free soy in a large pan with the chicken legs.

Add enough stock or water to cover, and season with a little salt. Bring to the boil, then reduce to a low simmer, put on the lid and poach for 30 mins.

Meanwhile, heat a pan and add the sesame oil and scallions. Soften for 1 min, then remove from the heat and stir in the grated ginger and remaining gluten free soy sauce to make a relish.

When the chicken is ready, remove from the pan, set aside 4 of the legs and chill for tomorrow. Add the pak choi to the poaching liquid and cook for 3-4 mins.

Strain the poaching liquid to remove the ginger, and peppercorns, reserving the liquid. Pull the skin from the remaining 4 chicken legs and discard.

Tear the meat into thick pieces. Serve in bowls with rice, the pak choi, a ladle of the hot chicken broth, the scallion relish and extra gluten free soy sauce, if you like.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Chinese poached chicken & rice
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