Before I share my recipe for this tasty ginger poached chicken, I would like to explain my absence. You might have noticed I have been a silent for the last week. I have been dealing with disaster.
My wonderful Rickety Cottage, the house I fell in love (as explained here) with has gone. It burnt to the ground last Wednesday afternoon.
No one was home. Mr 4 and I had gone shopping and then to the park, Mr 7 was at school and Stew was working away for the week. No matter what else I feel, I will always thank God that my family was no where near the disaster. As I put on Instagram when I posted the picture below, we lost everything we own but we still have everything that matters.
I can’t really put into words the emotions and stress of the last week. I have bounced from relief to anger and everything in between. The night it happened I was in shock but I had a glass of wine and celebrated the fact that we were safe and I celebrated the amazing firefighters who contained the fire and prevented damage to the majority of our land and stopped it spreading to neighbouring properties.
The love and support we have received from our family, friends, neighbours and the community has been amazing. Thank you doesn’t even come close to what I want to say. We are lucky lucky people.
This recipe is a special one as it is the last thing I cooked in the Rickety Cottage. I actually still have a few older Rickety Cottage recipes to share with you. It is just how the meals fell. I shared my mocktail recipe, so that meant I still had the snapper we had for dinner to share with you. I finally decided to share my oven baked fries with you, which left the cardamon butter chicken recipe left over. Then I split our mustard chicken and risoni pasta dinner into two blog posts so I saved the tasty bruschetta recipe for another time. So the Rickety Cottage will be with us in spirit for a little while longer. But this was actually the very last thing I cooked, this was our lunch on Wednesday. Ginger poached chicken, with jasmine rice and a ginger-chilli broth. As last meals go, it isn’t what I would have expected to cook, but then if I had known fire was going to mean the end of Rickety Cottage, I would have stood ready with my hose pipe and saved my beautiful little home.
There are so many things that we cannot replace and everyday I think of something that will be gone forever. But I also know that I cannot wallow in it. It is a disaster and one we will never forget, but we are lucky we are safe, we have insurance and one day we will have a new home. It might not be the Rickety Cottage that I loved but it will be our home, a new place to love and that is pretty special.
This dish is versatile, healthy and delicious, and that is a pretty good combo. I enjoyed it as described and cooked below. Mr 4 didn’t have any ginger chilli broth, instead he had a generous drizzle of soy sauce. Both were delicious and Mr 4 and I had a good giggle as we ate rice with chopsticks. He has (well had) some plastic ones that are connected at the top, making it easier for him to use them. Well that is the theory! He still prefers a spoon for the rice, but he made a good attempt at the chicken. He did a great job of holding my chicken, whilst I snapped a couple of photos.
We are currently in a lovely rental, I have a kitchen again and I have plenty of things I still want to share. But for now I hope you enjoy the last actual meal from Rickety Cottage.
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Ginger Poached Chicken with a Ginger-Chilli Broth
- 10 cm length of fresh ginger
- 375 ml chicken stock
- 2 spring onions
- 1 clove of garlic
- large pinch of white pepper
- 2 chicken breasts
- 2 long red chillis (use more or less to taste)
- 1/2 cup uncooked jasmine rice (optional)
- Two 'bulbs' of bok choy
- Slice the ginger into thin disks, I don't bother to peel it, as it is just there for flavour and not to be eaten.
- Place the ginger and chicken stock into a saucepan and heat gently. (Use a saucepan that will allow the chicken breasts to lay side by side without over lapping.)
- Roughly chop the spring onion and add it to the chicken stock along with a pinch of white pepper and the whole clove of garlic.
- Once the stock has come to the boil, add the chicken, turn down the heat to the lowest simmer, clamp on the lid and allow to poach for 12 minutes. After this time, remove the pan from the heat and leave the chicken in the pan. Do not remove the lid. Allow it to sit for 10 minutes, whilst you finish the rest of the dish.
- Whilst the chicken is poaching, cook your rice (if using) as per the packet.
- Remove the chicken from the broth and set the pan back on the heat. Place a steamer over the chicken stock. Add the bok choy and steam for 3-4 minutes.
- Add the sliced chilli to the broth.
- Slice your chicken and serve warm, with a bowl of broth, the steamed veg and plenty of jasmine rice.