Serve Justine Schofield’s poached chicken dish with rice and steamed bok choy.
In a medium saucepan, add all ingredients except the chicken. Bring to the boil. Turn the heat down and add the chicken. Allow to gently simmer for 10 minutes. Turn the heat off and allow the chicken to infuse in the stock. Remove and slice each into four even pieces. Serve with rice and steamed bok choy. And a little of the cooking liquor.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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