COLD POACHED CHICKEN WITH CHINESE GARLIC SAUCE
Categories Scotch Chicken Garlic Ginger Poach Quick & Easy Lunch Summer Chill Sesame Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Kosher
Yield Serves 2
Number Of Ingredients 15
Steps:
- Poach chicken: In a 1 1/2-quart saucepan bring water to a boil with gingerroot, Scotch, and salt to taste. Add chicken and simmer, covered, 12 minutes, or until just cooked through. Transfer chicken with tongs to a bowl and chill, covered, 20 minutes.
- Make sauce while chicken is cooling: In a bowl stir together sauce ingredients until sugar is dissolved.
- Halve chicken and cut across grain into thin slices. Spoon sauce over chicken and sprinkle with coriander.
CHINESE POACH CHICKEN DIP
Make and share this Chinese Poach Chicken Dip recipe from Food.com.
Provided by foodcrazee
Categories Sauces
Time 10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil.
- Sauté ginger till brown.
- Add garlic, bean sauce and coriander.
- Continue to sauté.
- (Add chili, if desired).
- Now add chicken stock and oyster sauce.
- Simmer till reduced by half.
- Add sugar to reduce the saltiness and pepper to taste.
- ENJOY!
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
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