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

Poached chicken – ginger and vinegar sauce (FODMAP friendly)

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, saut√© 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

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