Easy Poached Chicken + The best Asian Dressing Ever

May 10, 2018 (3 months ago)

This Easy Poached Chicken is a weeknight staple at our place, the dressing keeps well in the fridge and can be used with any type of vege.

My favorite combo is mung bean sprouts, cabbage, carrot, and cucumber but use whatever you have. Anything from raw broccoli to spinach will work, just keep in mind that harder veggies like cabbage and broccoli will keep better in the fridge if you want to make it ahead of time or keep it for lunch the next day.

 For the Chicken :

  • 4 cups Water
  • 3 heaped tablespoons of Nutra Organics Chicken Broth Original
  • 2 tablespoons salt-reduced soy sauce (I used Gluten Free)
  • 1 cinnamon stick
  • 3 whole star anise
  • 2 teaspoons sesame oil
  • 3cm piece ginger, peeled, sliced
  • 4 x 150g skinless chicken breast fillets
  • steamed baby bok choy, to serve

Instructions

Combine all of the ingredients apart from the chicken breast in a deep pot, you want the liquid to cover the chicken breast completely so keep this in mind.

Add the chicken breast and slowly bring the pot to the boil, quickly turn down the heat to a low simmer and cook for 15 – 20 minutes. Turn off the heat and let sit for a further 10 minutes.

Chicken cooks at 75 deg so use a meat thermometer if possible ( this is the best kitchen tool I have ever invested in!) Once the chicken has cooked remove from liquid, reserve the liquid as a soup base.

 

 

For the dressing :

  • Juice of two limes or two lemons aprox 2 table spoons
  • 1 Tablespoon of fish sauce
  • 1 Tumb of ginger grated
  • 1  teaspoon of sesame oil
  • 1 small red chilli ( this can be left out)
  • Combine well and dress your favorite raw vege as below

For the salad:

  • 2 cups shredded cabbage (red looks lovely)
  • 1 cucumber
  • 2 carrots “zoodled”
  • 1 cup mung beans
  • Handfull Mint
  • Handfull of coriander
  • 1 small red onion or 2 spring onions
  • 1/2 cup of crushed salted peanuts

 

Method:

Combine all the vege and add the dressing, this will keep well overnight, to make a ful meal add some cold rice noodles to the salad and double the dressing quantity.

Leave out the chili if you want it milder and add the peanuts just before serving to stop it from going soggy.

ENJOY!

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