Difficulty: Very easy Time: 30 minutes Serves: 4
- 4 x 200g chicken breast fillets, at room temperature
- 1/2 cold water, 1/2 chicken stock – enough to completely cover the chicken breasts
- 1 bay leaf
- 1 shallot, trimmed
- 3cm piece fresh ginger, sliced
- 2 cloves garlic, sliced
- 2 coriander roots, well washed
- 1 tsp whole peppercorns
- 1 tsp salt
If you don’t have all these ingredients on hand, you can just use plain water for poaching.
- 1/4 cup light soy sauce
- 1/4 cup Mirin (Japanese rice wine)
- 1/2 cup rice wine vinegar
- 1/4 cup dark brown sugar
- 2 tbs sesame oil
- 3cm piece ginger, cut into very thin matchsticks
- 1/2 cup shredded green shallots
- steamed rice
- handful of shredded green shallots & coriander sprigs
- 1 long red chilli, seeded, very finely sliced
For the Chicken
1. Make up the poaching liquid, by combining all the ingredients.
2. Place the room-temperature chicken breasts, in a single layer, in a saucepan, and make sure there is enough stock/water to completely cover them.
3. Bring to a gentle simmer over medium heat. (If you let the chicken breasts boil, they will be tough). Turn the breasts over.
4. Cover the saucepan with a lid, then remove it from the heat, and stand for 15 – 18 minutes, or until the chicken is cooked through.
For the Vinaigrette
1. Place the vinegar, soy sauce, mirin, sugar and sesame oil in a small saucepan over medium-low heat, stirring to dissolve the sugar.
Alternatively, place these ingredients in a microwave safe container and cook on Medium-High, for about 4 minutes, stir to dissolve the sugar.
2. Stir in the ginger and the shredded shallots.
3. Set aside until serving time.
1. Remove the chicken from the poaching liquid and slice thickly.
2. Warm the vinaigrette in a saucepan or in the microwave.
3. Spoon the rice onto plates and top with the chicken slices, drizzle with warm vinaigrette. Top with extra shredded shallots, coriander leaves and chilli.