Ginger & Soy Poached Chicken with Pak Choi

This is a light, fragrant, deeply comforting dinner. Chicken breasts poached gently in a ginger-soy broth, served with pak choi and rice. The broth is the star—warm, savoury, and soothing. It's the kind of meal that feels restorative.

Ingredients (Serves 2):

• 2 chicken breasts
• 500ml chicken stock
• 2 tbsp tamari or soy sauce
• 1 tbsp fresh ginger, julienned
• 1 garlic clove, sliced
• 1 star anise (optional)
• 2 heads of pak choi, halved
• Cooked jasmine rice to serve
• Spring onion and sesame oil to serve

Method:

1. Put the stock, tamari, ginger, garlic, and star anise if using in a saucepan. Bring to a gentle simmer.
2. Add the chicken breasts. Poach gently for 10–12 minutes until cooked through.
3. Remove the chicken and let it rest. Add the pak choi to the broth and cook for 2–3 minutes until tender.
4. Slice the chicken. Serve in deep bowls with the pak choi, broth, and rice.
5. Top with spring onion and a drizzle of sesame oil.

Why it's gut-friendly: Poached chicken is easy to digest and provides lean protein. Ginger is a digestive aid. Pak choi adds fibre and nutrients. A light, restorative dinner.