Poached chicken breast with spring onion and ginger sauce


First published in 2022
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Ginger and spring onion sauce

Poached chicken


Combine the chopped spring onions and ginger in a metal or ceramic bowl


In a saucepan, heat the oil to deep frying temperature (170°C to 180°C). Carefully pour the hot oil over the spring onions and ginger and set the sauce aside to cool. Once cool, stir in the rice vinegar and some salt to taste

  • 150ml of vegetable oil
  • 2 tsp rice vinegar
  • salt

Bring the stock to a gentle simmer in a medium saucepan. Add the chicken breasts, and poach for 8 minutes for large chicken breasts. Take the pan off the heat, cover, and allow the chicken breasts to poach for 4 more minutes before removing them from the stock


To serve, slice the chicken into thick pieces, and top with plenty of the ginger and spring onion sauce

First published in 2022
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