Poached chicken breast with spring onion and ginger sauce

PT45M

First published in 2022
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Ingredients

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Ginger and spring onion sauce

Poached chicken

1

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

2

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
3

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

4

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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