Soy and ginger poached chicken
Mar. 4th, 2015 08:30 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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stirredIt's probably about time I dust this thing off, ne? Quite so. Since I last left you I have moved (twice) and lost countless things, including a partner, my shallow white soup bowls, and probably a vast portion of my sanity.
I have not, however, lost the mixing bowls.
I finished what was an incredibly slow day at work with no clearer idea of what I wanted for dinner than when I started at 9am. I had a vague longing for something warm and a more obvious longing for something Asian or Asian-fusion. I remembered a poached chicken hotpot that Kim used to make - googling turned up nothing specific, as I couldn't remember whose recipe it was (I thought Adam Liaw but apparently not), but there were enough generic recipes for poached chicken that I figured I'd just invent as I went along.
With that in mind, .
YOU WILL NEED:
500g skinless chicken breast
4 cups vegetable stock
1 cup water
1/4 cup kecap manis
1 red chilli
2-3" ginger, sliced finely
4 garlic cloves, bruised or crushed
3-5 whole star anise
2 carrots, sliced thinly
2-3 scallions, chopped
Pak choi, or Asian greens of your choice
In a large saucepan, combine the stock, water, kecap manis, ginger, garlic, star anise, and one of the scallions. If you don't have access to kecap manis - or if you do what I did and forget to buy it - you can use dark soy sauce with an optional tablespoon of brown sugar. I quite like star anise, so I threw in the whole five, but reduce that and the ginger as you see fit.
Bring to the boil, then add the chicken, reduce the heat and simmer for 12-15 minutes. Remove the chicken, set aside and cover with foil. Drain the stock through a sieve, discard the vegetables and herbs, and return to the saucepan, adding the carrot and chilli. (I have to confess I'm pretty weak when it comes to chilli - I usually slice mine and remove the seeds before I add it to anything. If you're less ridiculous, you can probably skip that step.) Let this cook over medium heat for 5 minutes, or until the carrot is blanched, then add the pak choi and remaining scallions.
While the greens are heating, thickly slice the chicken breasts. Spoon the vegetables and broth into bowls, layer over the sliced chicken and top with finely sliced scallions and additional chilli if desired.
I have not, however, lost the mixing bowls.
I finished what was an incredibly slow day at work with no clearer idea of what I wanted for dinner than when I started at 9am. I had a vague longing for something warm and a more obvious longing for something Asian or Asian-fusion. I remembered a poached chicken hotpot that Kim used to make - googling turned up nothing specific, as I couldn't remember whose recipe it was (I thought Adam Liaw but apparently not), but there were enough generic recipes for poached chicken that I figured I'd just invent as I went along.
With that in mind, .
YOU WILL NEED:
500g skinless chicken breast
4 cups vegetable stock
1 cup water
1/4 cup kecap manis
1 red chilli
2-3" ginger, sliced finely
4 garlic cloves, bruised or crushed
3-5 whole star anise
2 carrots, sliced thinly
2-3 scallions, chopped
Pak choi, or Asian greens of your choice
In a large saucepan, combine the stock, water, kecap manis, ginger, garlic, star anise, and one of the scallions. If you don't have access to kecap manis - or if you do what I did and forget to buy it - you can use dark soy sauce with an optional tablespoon of brown sugar. I quite like star anise, so I threw in the whole five, but reduce that and the ginger as you see fit.
Bring to the boil, then add the chicken, reduce the heat and simmer for 12-15 minutes. Remove the chicken, set aside and cover with foil. Drain the stock through a sieve, discard the vegetables and herbs, and return to the saucepan, adding the carrot and chilli. (I have to confess I'm pretty weak when it comes to chilli - I usually slice mine and remove the seeds before I add it to anything. If you're less ridiculous, you can probably skip that step.) Let this cook over medium heat for 5 minutes, or until the carrot is blanched, then add the pak choi and remaining scallions.
While the greens are heating, thickly slice the chicken breasts. Spoon the vegetables and broth into bowls, layer over the sliced chicken and top with finely sliced scallions and additional chilli if desired.