Poached Ginger Chicken
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts (1 3/4 to 2 pounds)
- kosher salt
- 2 inches piece gingerroot, peeled
- 1 large shallot
- 4 tablespoons peanut oil
- 1 tablespoon toasted sesame oil
- 1⁄2 teaspoon sugar
- 1 English cucumber, halved lengthwise, seeded and thinly sliced
- 1 bunch radish, thinly sliced
- 1 teaspoon Asian chili sauce (such as sambal oelek)
- 1 bunch watercress, trimmed
- 1 lime, juice of
directions
- Put the chicken in a medium pot with just enough water to cover; add 1 tablespoon salt. Bring to a gentle simmer over medium heat and cook until the chicken is firm to the touch, about 15 minutes. Meanwhile, prepare a bowl of salted ice water. Drain the chicken and plunge into the ice water for about 30 seconds to stop the cooking. Drain again.
- Grate the ginger and shallot into a small bowl. Stir in 3 tablespoons peanut oil, the sesame oil and 1/4 teaspoon each sugar and salt.
- Toss the cucumber and radishes with the chili sauce, 3/4 teaspoon salt, the remaining 1 tablespoon peanut oil and the remaining 1/4 teaspoon sugar in a large bowl. Add the watercress and toss.
- Divide the salad among plates. Slice the chicken and add to the plates, then top with the ginger mixture. Drizzle with the lime juice.
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RECIPE SUBMITTED BY
Paris D
United States
If the comments say My kids loved it! then I will probably think it's bland or otherwise yucky... so I don't make recipes that have a lot of My kids loved it! comments.