Cold-Poached Chicken with Fragrant Ginger Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken poached gently and served with aromatic ginger-infused rice, a classic Vietnamese comfort dish. This Vietnamese-inspired chicken recipe, ready in about 60 minutes, pairs whole chicken (about 3 lbs), fresh ginger, jasmine rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 Vietnamese cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Fill a large pot with 8 cups of water, add 3 oz of sliced fresh ginger and 1 tsp salt, and bring to a boil over high heat. Lower the heat to medium-low and gently add the whole chicken (about 3 lbs), poaching it uncovered for 30 minutes until the chicken is cooked through and tender.
  2. Step 2: While the chicken poaches, rinse 2 cups jasmine rice under cold water until the water runs clear. In a separate pot, add the rinsed rice, 4 cups water, and 1 oz of sliced ginger; bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer rice for 15 minutes until the water is absorbed and rice is fluffy.
  3. Step 3: Remove the chicken from the pot and immediately immerse it in an ice bath for 10 minutes to tighten the skin and stop cooking. Once cooled, chop the chicken into bite-sized pieces.
  4. Step 4: Fluff the ginger rice with a fork and stir in 3 chopped scallions and 2 tbsp fish sauce, mixing gently until fragrant and well combined.
  5. Step 5: Serve the cold-poached chicken atop the ginger rice, garnished with 1/4 cup chopped fresh cilantro and lime wedges for squeezing over the dish.

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