Poached chicken breast with spring onion and ginger sauce
This recipe for poached chicken breast with spring onion and ginger sauce is a really simple way to make sure that the meat stays juicy and doesn't dry out too much, since poaching is such a gentle method of cooking.
- Cooking:
- Serves: 2 persons
Ingredients
- 6large spring onions, very finely chopped
- 4tbsp ofginger, very finely chopped
- 150ml of vegetable oil
- 2tsp rice vinegar
- salt
- 400ml of chicken stock
- 2skinless chicken breasts
Instructions
Step 1
Combine the chopped spring onions and ginger in a metal or ceramic bowlStep 2
In a saucepan, heat the oil to deep frying temperature (170°C to 180°C), then carefully pour over the oil and set aside. Allow to cool before stirring in the rice vinegar and some salt to tasteStep 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 stockStep 4
To serve, slice the chicken into thick pieces, and top with plenty of the ginger and spring onion sauce