Foolproof Poached Chicken with Ginger Shallot Sauce
User Reviews
4.9
Foolproof Poached Chicken with Ginger Shallot Sauce
Description
Foolproof Poached Chicken with Ginger Shallot Sauce relies on placing chicken breasts in boiling water, then removing the pot from heat to allow gentle cooking in hot water for about 20 minutes. This technique prevents overcooking and ensures the meat stays moist and tender. The chicken is then sliced and served alongside two sauces: a ginger shallot sauce made by combining thinly sliced scallions and grated ginger with salt and oil, which is allowed to sit so the shallots release moisture; and a quick chili sauce mixing chili paste, sriracha, soy sauce, sugar, garlic, and grated ginger.
The poaching method is suitable for moderately sized chicken breasts and yields consistent results by controlling cooking temperature through water immersion. The sauces provide fresh, spicy, and savory notes that complement the mild chicken.
Serving these together creates a balanced dish ideal with rice or as a light protein portion.
Notes mention adapting cooking time based on chicken size, thawing frozen chicken fully before cooking, and adjustments for high-altitude locations that lower boiling point. This approach assures reliably cooked juicy chicken breasts without risk of drying.
Ingredients
- 2 chicken breast boneless skinless, 250g/8.5 oz each (Note 1
Ginger Shallot Sauce
- 3 - 4 shallot green and white part thinly sliced (1 heaped cup, or scallions
- 2 tbsp ginger finely grated
- 1/4 tsp salt
- 5 tbsp vegetable oil (or peanut or grapeseed oil)
Quick Chilli Sauce
- 1 tbsp chili paste
- 1 tbsp sriracha
- 1 tsp soy sauce
- 1 tsp sugar
- 1 garlic clove
- 1 tsp ginger grated
Instructions
Chicken
- Take chicken out of the fridge 30 minutes before cooking.
- Fill a saucepan with water so the chicken breast will be well submerged with at least 2" / 5cm of water above it.
- Bring water to boil. Place chicken breast in water, place lid on, bring back up to the boil. Remove saucepan from stove and set aside for 20 minutes (it's fine up to 45 min, won't overcook).
- Remove chicken from water and slice. Serve with Sauces (below) and rice.
Ginger Shallot Sauce
- Combine and mix ingredients in a bowl. Set side for 20 minutes. It will sweat and become more liquidy.
Chilli Sauce
- Mix ingredients in a bowl. Set aside for 15 minutes.
Notes
- This method suits boneless, skinless chicken breasts up to 300g; remove from fridge 30 minutes before cooking for larger breasts.
- Frozen chicken must be fully thawed prior to poaching for best results.
- Cooking starts with boiling water to ensure a consistent initial temperature of 100°C (212°F) across different equipment.
- Chicken cooking time varies by weight: about 20 minutes for 250g breasts and up to 30 minutes for 300g breasts; can remain moist up to 45 minutes.
- At high altitudes, increase boiling time before removing from heat due to lower boiling points to ensure doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3-4
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Serving | 167g | |
| Calories | 381cal | 19% |
| Carbohydrates | 5.4g | 2% |
| Protein | 40.9g | 82% |
| Fat | 21.7g | 33% |
| Saturated Fat | 3.4g | 17% |
| Cholesterol | 107mg | 36% |
| Sodium | 396mg | 17% |
| Potassium | 407mg | 9% |
| Fiber | 0.8g | 3% |
| Sugar | 1.5g | 3% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 30mg | 3% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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