Traditional Poached Hen with Rice

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.

• Prep time: 30 min
• Cook time: 160 min
• Difficulty: Medium
• Calories: 1393
• Protein: 119 g
• Carbs: 101 g
• Fat: 56 g

Ingredients

• 1 piece Hen meat ( whole and cleaned )
• 400 g White rice ( rinsed in clear water )
• 3 piece Carrot ( peeled and halved )
• 2 piece Leek ( whites and tender greens, washed )
• 1 piece Onion ( peeled and studded with the clove )
• 2 piece Clove
• 1 piece Bouquet garni
• 50 g Minimum butter sweet
• 50 g Wheat flour
• 200 ml Cream
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 2 pinch Gray sea salt
• 6 piece Black peppercorns

Instructions

1. Poaching the bird

   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. Cooking the rice

   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. Making the sauce

   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. Plating

   Carve the hen into pieces. Serve over the hot rice, surrounded by the cooked vegetables. Generously coat with the glossy white sauce.

Chef's tips

• 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.

Storage

Keep for up to 3 days in the refrigerator. The rice will absorb the sauce, so add some leftover broth when reheating.