How to poach chicken
- A whole chicken or 500g whole chicken fillet
- a few slices of ginger
- a few green shallot, roughly cut (for a FODMAP recipe, use the green part of the shallot)
- Salt and peppers
- If a whole chicken is used, slice along the skin where the legs join the belly; also slice the skin where the wings join the breast. This is to help for meat to cook more evenly.
- In a heavy based saucepan, bring a pot of water to boil
- Put in chicken (make sure it is fully submerged), ginger, shallot salt and pepper; bring the water back to a gentle boil; turn the heat off and cover the saucepan with a lid; the hot water will poach the chicken
- After 30 minutes, insert a skewer into the thickest part of the chicken; if the juice is clear, the chicken is cooked.
- If the chicken is not fully cooked, bring the chicken and water back to a gentle boil again, repeat the process by cover the saucepan with a lid, remove from heat for the hot water to continue to poach the chicken; check every 15 minutes.
- 500g of chicken thigh fillet takes approximately 15 minutes to cook; chicken breast fillet takes approximately 30 minutes; a small 1.5kg whole chicken take approximately 1 hour.
- Reserve 1/2 cup of the chicken broth
Dressing the chicken – ginger and vinegar sauce
- 1 tsp ginger, minced
- 2 tsp apple cider vinegar
- 2 tsp sugar
- 2 tsp light soy sauce
- 2 tsp sesame oil
- 1/2 cup of coriander, to garnish
- Sesame seeds, to garnish
- Cooking oil
- Hand pull or slice the chicken into strips; place the 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 with chicken
- Mix the vinegar, sugar light soy sauce and sesame oil, combine well; pour the sauce cover the chicken, toss well
- Garnish with coriander and sesame seeds