Traditional Poached Hen with Rice
Ingredients
- 1 pcHen meat (whole and cleaned)
- 400 gWhite rice (rinsed in clear water)
- 3 pcCarrot (peeled and halved)
- 2 pcLeek (whites and tender greens, washed)
- 1 pcOnion (peeled and studded with the clove)
- 2 pcClove
- 1 pcBouquet garni
- 50 gUnsalted butter
- 50 gWheat flour
- 200 mlCream
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 2 pinchGray sea salt
- 6 pcBlack peppercorns
Method
Tender hen meat that falls off the bone, served with rice simmered in a rich broth. The white sauce is velvety, bound with cream, and coats the plate with a subtle hint of acidity.
- 1
Place the hen in a large pot, cover with cold water. Bring to a boil and skim the grey impurities from the surface. Add carrots, leeks, the studded onion, bouquet garni, salt, and peppercorns. Simmer until the meat is falling off the bone.
- 2
Take twice the volume of the rice in strained broth. Pour over the rice in a saucepan. Cook over low heat, covered, until fully absorbed. The grains should be tender but remain distinct.
- 3
In a saucepan, melt butter, add flour and stir without browning. Gradually pour in 500ml of broth while whisking. When the sauce coats the spoon, add cream and lemon juice. Bring to a simmer to thicken.
- 4
Carve the hen into pieces. Serve over the hot rice, surrounded by the cooked vegetables. Generously coat with the glossy white sauce.
Frequently asked questions
How do you get this dish right?
- Skim the fat from the broth before using it for the sauce to avoid an oily appearance.
- Do not boil the sauce once the cream is added to maintain a silky texture.
How long does this dish keep?
Keep for up to 3 days in the refrigerator. The rice will absorb the sauce, so add some leftover broth when reheating.
