Master Stock Poached Chicken and Soy Egg Bento
15min
25min
4
520
Chef's Note
This recipe is the ultimate introduction to your perpetual master stock! Do not discard the braising liquid when finished. Straining, boiling, and freezing the stock preserves it for future use. Next time you use it, simply top it up with a splash of water and soy sauce to account for evaporation, and watch the flavor profile grow even deeper!
Tags
Ingredients
4 cups Water
1 cup Light soy sauce
1/2 cup Dark soy sauce
1/2 cup Shaoxing rice wine
1/3 cup Brown sugar or rock sugar
2-inch piece Fresh ginger, sliced and smashed
4 cloves Garlic cloves, smashed
3 stalks Green onions, bruised
2 whole Star anise
1 whole Cinnamon stick
1 teaspoon Fennel seeds
1 teaspoon Sichuan peppercorns
1.5 pounds Boneless, skinless chicken thighs
4 pieces Large eggs, hard or soft-boiled and peeled
4 heads Baby bok choy, halved
4 cups Cooked jasmine rice
Instructions
- 1
In a medium pot, combine the water, light soy sauce, dark soy sauce, Shaoxing wine, sugar, ginger, garlic, green onions, star anise, cinnamon, fennel seeds, and Sichuan peppercorns. Bring to a boil over high heat, then reduce to a low simmer for 10 minutes to allow the aromatics to infuse the liquid.
- 2
Gently lower the chicken thighs into the simmering master stock. Cover the pot and simmer gently on low heat for 12 to 15 minutes, until the chicken is cooked through and reaches an internal temperature of 165 degrees F (74 degrees C).
- 3
Turn off the heat. Add the peeled boiled eggs to the hot stock alongside the chicken. Let the chicken and eggs steep in the warm stock for 10 minutes to absorb the deep umami flavors and rich mahogany color.
- 4
While the proteins are steeping, blanch or steam the halved baby bok choy in a separate pot of boiling water for 2 minutes until tender-crisp and vibrant green. Drain well.
- 5
Assemble the lunch prep bowls: Divide the cooked jasmine rice evenly among 4 containers. Slice the poached chicken thighs and cut the soy eggs in half. Arrange the chicken, half an egg, and bok choy over each bed of rice.
- 6
Drizzle 2 tablespoons of the warm, strained master stock over each bowl before sealing.
- 7
To preserve your master stock: Strain the remaining liquid through a fine-mesh sieve to remove the solid aromatics. Bring the strained stock back to a rolling boil for 5 minutes to sterilize it. Let it cool completely, pour it into a freezer-safe container, and freeze it for your next meal prep session.
Nutrition Information (per serving)
520
38g
54g
14g
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