White cooked chicken with a tangy soy and vinegar sauce (FODMAP friendly)

Slow poached whole chicken with ginger and vinegar sauce (FODMAP friendly)

How to poach a whole chicken

  • A whole chicken approximately 1.5-2kg
  • a few slices of ginger
  • Salt and peppers (for a FODMAP recipe, use black pepper)

Method

  • In a large pot, add boiling water sufficient to submerge the whole chicken; add salt, pepper and a few slices of ginger
  • Lay the chicken in the water, breast side up; bring to boil; turn the chicken over with the breast side down, bring to boil; cover with a lid; turn the heat to low, simmer for approximately 1 hour or until the chicken is just cooked – check if the chicken is cook through by inserting a bamboo stick into the thickest parts of the chicken. If the juice coming out is clear, then the chicken is cooked; You may need to turn the chicken over once or twice to make sure it is cooked evenly on both side.
  • Take the chicken out of the pot to cool; then pull the meat off and shred the meat by hand; discard the bones
  • Retain the liquid as stock

Dressing the chicken – ginger and vinegar sauce

  • 1 tsp ginger, minced
  • 2 tsp apple cider vinegar
  • 2 tsp sugar
  • 2 tsp soy sauce
  • 2 tsp sesame oil
  • 1/2 cup of coriander, to garnish
  • Sesame seeds, to garnish
  • cooking oil

Method

  • Place the pulled chicken on a serving plate
  • Heat up a small amount of cooking oil a frying pan, add ginger, sauté briefly until aromatic 
  • Mix the ginger, vinegar, sugar, soy sauce and sesame oil, combine well; pour the sauce cover the chicken, toss
  • Garnish with coriander and sesame seeds
Poaching a chicken gently - you can get stock and a meal (FODMAP friendly, Gluten Free)
Poaching a chicken gently – you can get stock and a meal
Slow poached chicken, threaded by hand
Slow poached chicken, threaded by hand
White cooked chicken with a tangy soy and vinegar sauce (FODMAP friendly)
Slow poached chicken with tangy soy and vinegar sauce (FODMAP friendly)

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