Poached Chicken with Ginger Shallot Sauce. It’s really easy to overcook a piece of protein, especially if it’s as lean as chicken breast. Follow these simple instructions and you’ll have a meal that’s light, moist and beautifully succulent every-time.
Increasing my culinary repertoire became somewhat urgent after l left home. Mum wasn’t at my beck and call every-time l needed advice, and mobile phones were only just coming onto the scene (yes, l am THAT old). This is how l used to cook my chicken way back then.
I’d place my chicken portions in a saucepan filled with water and then boil, boil and boil some more. No timing, no measurements. I would then pierce the chicken with a toothpick (repeatedly) until the juices ran clear.
By then, all the juiciness would have bled out of the chicken. So embarrassing. 🤪
Follow my instructions and you’ll NEVER look back. Perfect results every time!
Whether you add flavourings to your stock or not is really about personal preference. You don’t have to. If your poached chicken is destined to be part of a larger Chinese meal, go for flavourings that will work; 4 – 5 sliced cloves of garlic, a few slices of ginger, soy sauce and a smidgen of sesame oil.
Allow the flavourings to simmer in the stock (with lid on) for at least 5 minutes before adding the chicken. My ginger shallot sauce goes beautifully with poached chicken and is super easy to make.
With the run up to Christmas on its way, a light, lean poached chicken dish isn’t a bad idea.
Because we all know what happens at Christmas.
Cooking Time: 20 – 25 mins
- 2 skinned chicken breasts (note 1)
- ginger shallot sauce
- Bring a medium size saucepan 3/4 filled with water to the boil.
- Carefully slide in the chicken breasts. Pour extra boiling water from a kettle if the level isn’t at least 5 cm/ 2 “above the chicken.
- Cover and bring back up to the boil.
- Remove the saucepan from the stove.
- Allow chicken breasts to rest in the saucepan for 25 minutes.
- Remove and slice. Spoon ginger shallot sauce over the slices.
- Remove chicken pieces from the fridge 20 – 30 minutes beforehand. My chicken breasts weighed between 250 – 300 g / 9-10.5 oz each. I used the exact same timing for 4 chicken breasts. One more word about timing, Matt Preston (Australian Masterchef judge), suggests that you can in fact, leave the chicken breasts in the saucepan to poach for up to 45 minutes. He adds that a softer texture is achieved by leaving the chicken in the stock longer. Surprised? I was too. The time l suggest, sets a firmer texture. I have never left my chicken breasts in the stock for as long as 45 minutes (that’s more to do with hunger than with anything else).