ASIAN-STYLE POACHED CHICKEN
Use the flavorful shredded chicken in soups, sandwiches and salads. You can freeze the chicken stock in airtight containers for up to 3 months. Thaw it to use in anything from flavored soup bases to fragrant noodle dishes. It's also perfect for poaching chicken breasts in for extra-tasty salads, sandwiches and rolls.
Provided by Donna Hay
Categories HarperCollins Soup/Stew Chicken Ginger Garlic
Number Of Ingredients 10
Steps:
- Place the green onion, brown onion, chiles, ginger, garlic, soy sauce, cooking wine, sugar and water in a large saucepan over high heat. Stir to combine and bring to the boil.
- Add the chicken, breast-side down. Reduce the heat to low and cook for 30 minutes.
- Remove from the heat, cover with a tight-fitting lid and allow to stand for 1 hour.
- Remove the chicken from the stock and allow to cool slightly. Shred the chicken, discarding the skin and bones, and set aside.
- Strain the stock into a large heatproof bowl, discarding the solids. Allow to cool. Skim any excess fat from the surface.
HOISIN SAUCE NOODLES WITH CHICKEN
My father would make this super spicy chicken dish ("Hacked Chicken") where the chicken was gently poached without seasonings and then topped with a super spicy sauce. I always loved that dish; the chicken was like a blank canvas and this jarringly spicy topping just woke it up. In college, I created this dorm room hybrid, bulking it up for my roommates with a pound of pasta, and I randomly added hoisin sauce (because I had a jar of it). The dish looks to recreate that contrast of something searching for flavor and a sauce that offers nothing but. The textures of the pasta only amplify the dish. These are really great eaten right out of the bowl or made and left to marinate for a few hours or overnight. To that end, they make great leftovers, if you have any. A note about the chicken stock: I love enriching stock with chicken, so make sure you reserve and use the poaching stock from this recipe for a soup, risotto or pan sauce.
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place the sesame seeds in a dry skillet over medium heat and toast until lightly browned, 2 to 3 minutes. Remove from the heat and set aside.
- Cook the chicken. In a medium skillet, bring the chicken stock to a simmer over medium-high heat. Submerge the chicken breasts in the stock, then reduce the heat to low and poach until the meat is completely cooked through and the internal temperature in the thickest part of the chicken breast registers 165 degrees F on a meat thermometer, 8 to 10 minutes. Transfer the chicken to a cutting board and let rest for 5 to 10 minutes. Use a sharp knife to cut the meat into 1/4-inch-thick slices. Set aside. Let the chicken stock cool and reserve for another use.
- Make the pasta. In a medium pot, bring 4 quarts of water to a boil over medium-high heat. Line a sheet pan with a clean kitchen towel and set aside. Season the water with salt until it tastes like sea water. Plunge the pasta in the water and cook until cooked but still chewy ("al dente"), 4 to 6 minutes. Place a colander in the sink. Reserve a little pasta water, then drain the pasta thoroughly. Shake the colander a few times to remove excess water. Spread the pasta on the towel so it cools more quickly. Gently use a second towel to cover and pat the pasta dry. (Removing the excess moisture assures that the sauce will have a full flavor effect on the noodles.)
- Make the sauce. In a large bowl, combine the hoisin sauce, soy sauce, ginger, sesame oil, vinegar and hot sauce. Adjust the seasonings. Stir in half of the scallions. Set aside.
- Add the pasta to the sauce and toss to coat evenly. Add some of the reserved water if necessary. Transfer the pasta and sauce to a large serving bowl. Set aside.
- Arrange the chicken on top of the pasta. Top the pasta with the reserved sesame seeds and remaining scallions.
ASIAN NOODLES WITH CHICKEN
My family likes to try and use chopsticks when they eat this pasta and chicken stir-fry. It's one of their favorites.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions. Meanwhile, in a small bowl, combine the stir-fry sauce, honey and red pepper flakes; set aside., In a large skillet, saute chicken in oil until browned and no longer pink. Add red pepper and onion; cook for 2 minutes or until vegetables are crisp-tender. Stir in sauce mixture. Add cilantro and cook for 1 minute., Drain pasta; toss with sesame oil. Serve with chicken mixture; sprinkle with sesame seeds.
Nutrition Facts :
CHINESE POACHED CHICKEN & RICE
A healthy Asian-inspired dish ideal for an easy dinner. Use the leftovers to make our cold chicken noodle salad for the next day.
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 9
Steps:
- Put the sliced ginger, the garlic, peppercorns and half the soy in a large pan with the chicken legs. Add enough water to cover, and season with a little salt. Bring to the boil, then reduce to a low simmer, put on the lid and poach for 30 mins.
- Meanwhile, heat a pan and add the sesame oil and spring onions. Soften for 1 min, then remove from the heat and stir in the grated ginger and remaining soy sauce to make a relish.
- When the chicken is ready, remove from the pan, set aside 4 of the legs and chill for tomorrow. Add the pak choi to the poaching liquid and cook for 3-4 mins. Strain the poaching liquid to remove the ginger, garlic and peppercorns, reserving the liquid. Pull the skin from the remaining 4 chicken legs and discard. Tear the meat into thick pieces. Serve in bowls with rice, the pak choi, a ladle of the hot chicken broth, the spring onion relish and extra soy sauce, if you like.
Nutrition Facts : Calories 317 calories, Fat 20 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 1.1 milligram of sodium
More about "asian poached chicken noodle recipes"
COLD NOODLES WITH SHREDDED CHICKEN - THE WOKS OF LIFE
From thewoksoflife.com
4.8/5 (19)Total Time 45 minsCategory ChickenCalories 715 per serving
- First, poach the chicken breast. Fill a small pot with enough water to submerge the chicken breast (but don't add the chicken yet), and add the ginger and scallion. When the water comes to a boil, add the chicken, and bring to a boil again. Immediately cover the pot, shut off the heat, and let the chicken sit in the water for 22-25 minutes. In the meantime, prepare the rest of the ingredients.
- Cook your choice of noodle by following the package instructions. Remember, no one likes soggy overcooked noodles, so keep an eye on them or set a timer! Drain the noodles and rinse thoroughly under cold water. They're now ready to use. If you're not ready to eat them right away, mix in about 1-2 teaspoons of oil to prevent the noodles from sticking together.
- Assemble the noodles by mixing the following together: noodles, shredded chicken, julienned cucumber, bean sprouts, chopped peanuts, scallion and cilantro. Pour the sauce over everything and toss together. Serve!
POACHED CHICKEN W/ SCALLION GINGER SAUCE - THE WOKS OF …
From thewoksoflife.com
5/5 (55)Total Time 35 minsCategory ChickenCalories 256 per serving
- In a medium pot, bring about 4 cups water to a boil along with 3 slices ginger and 1 scallion. Lower the chicken into the pot, and bring to a boil again. Reduce the heat to low, cover, and simmer for 10 minutes. The heat level should be just high enough so the water is moving, without any big bubbles or rolling water.
- After 10 minutes, turn off the heat, leave the lid on and let the chicken continue cooking in the warm pot for another 15 minutes.
- If you use boneless, skinless chicken breast, you can reduce the cooking time to 5 minutes, but still keep the chicken in the pot for 15 minutes after turning off the heat. To test if the chicken is cooked, pierce the thickest part of the chicken to make sure the juices run clear.
- Remove the chicken from the pot and place in ice water for 5 minutes to stop the cooking process and firm up the meat. Shred the meat onto a serving plate.
FOOLPROOF POACHED CHICKEN CHINESE NOODLE SOUP
From recipetineats.com
5/5 (8)Total Time 35 minsCategory Noodles, SoupCalories 357 per serving
- Combine Soup Stock ingredients in a medium saucepan large enough to hold the 2 chicken breasts side by side (without being crammed in). Bring to boil, taste and adjust if necessary.
- Add chicken to soup, bring back to boil. Remove from heat and put aside covered for 20 - 25 mins. Don't worry if you leave it for longer, it won't over cook.
- Cook noodles according to the packet instructions - usually for fresh noodles soaking them in boiling water is sufficient.
MALAYSIAN CHICKEN NOODLE SOUP WITH ASIAN GREENS AND …
From steamykitchen.com
POACHED CHICKEN NOODLE BOWL RECIPE | MYRECIPES
From myrecipes.com
HOW TO POACH CHICKEN BREAST: EASY METHOD! - THE WOKS …
From thewoksoflife.com
CHINESE POACHED CHICKEN BREASTS WITH STAR ANISE RECIPE
From foodandwine.com
FOOLPROOF POACHED CHICKEN BREAST WITH GINGER SHALLOT SAUCE
From recipetineats.com
POACHED CHICKEN – JUICY, GUARANTEED! | RECIPETIN EATS
From recipetineats.com
HIBACHI NOODLES | NOODLE RECIPES EASY, RECIPES, EASY CHINESE RECIPES
From pinterest.com
POACHED CHICKEN ASIAN SOUP RECIPE | SIMPLE HOME EDIT
From simplehomeedit.com
CHINESE POACHED CHICKEN AND NOODLES - WAITROSE & PARTNERS
From waitrose.com
21 EASY CURRY RECIPES - RICH CURRY DISHES TO TRY NOW - GOOD …
From goodhousekeeping.com
CHINESE CHICKEN NOODLE SOUP (鸡汤面) - THE WOKS OF LIFE
From thewoksoflife.com
CHINESE POACHED CHICKEN WITH GINGER RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SICHUAN-STYLE CHICKEN WITH RICE NOODLES RECIPE | BON APPéTIT
From bonappetit.com
F&W'S VERY BEST CHICKEN SOUP RECIPES - FOOD & WINE
From foodandwine.com
GINGER POACHED CHICKEN NOODLES | DONNA HAY
From donnahay.com.au
SLOW COOKER ASIAN CHICKEN NOODLE SOUP • SALTED MINT
From saltedmint.com
VIETNAMESE RICE NOODLE SALAD WITH CHICKEN - THE WOKS OF LIFE
From thewoksoflife.com
WOOLWORTHS SUPERMARKET - BUY GROCERIES ONLINE
From woolworths.com.au
SPICY ASIAN NOODLES WITH CHICKEN RECIPE | MYRECIPES
From myrecipes.com
You'll also love