Poached chicken breast with spring onion and ginger sauce
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.
Ingredients
Metric
Imperial
Ginger and spring onion sauce
- 6 large spring onions, very finely chopped
- 4 tbsp of ginger, very finely chopped
- 150ml of vegetable oil
- 2 tsp rice vinegar
- salt
Poached chicken
- 400ml of chicken stock
- 2 skinless chicken breasts
Method
Combine the chopped spring onions and ginger in a metal or ceramic bowl
- 6 large spring onions, very finely chopped
- 4 tbsp of ginger, very finely chopped
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
- 400ml of chicken stock
- 2 skinless chicken breasts
To serve, slice the chicken into thick pieces, and top with plenty of the ginger and spring onion sauce
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