Poached chicken breast with spring onion and ginger sauce

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Poaching chicken breast is a really gentle way to cook it, and ensures that the meat stays juicy. This recipe uses a Cantonese-inspired spring onion and ginger sauce for the topping, and goes beautifully with rice and some simple greens. Any leftover sauce can be used with other grilled or poached meat and veg, like salmon, beansprouts or tomatoes.

First published in 2022




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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