Poached Chicken with Black Vinegar and Chilli Dressing
This simple chicken is so delicious and easy to make. Poaching has not been something that I do a lot of, but this is so simple and quick, and using chicken breast over my usual chicken thigh has been enlightening as to how tender and moist it can be - rather than dry and stringy as chicken breasts can be.
Ingredients
- 1 chicken breast
- 2 ltrs water
- 150 ml shao xing wine
- 40 g sea salt
- 3 cm knob of ginger bruised
- 3 cloves garlic smashed
- 4 spring onions bruised
For the dressing
- 2 tbsp chinkiang black vinegar
- 2 tbsp light soy sauce
- 1 tbsp caster sugar
- 90 ml chilli oil depending on how hot you like it
- 1 tbsp ginger finely grated
- 2 tsp garlic finely grated
- 1 spring onion finely sliced
For the salad
- 1 cucumber
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Instructions
- To cook the chicken, place all the ingredients, except the chicken in a medium heavy based saucepan and bring to the boil. Add the chicken to the boiling stock and then reduce to a simmer and cook gently for 12 minutes. This could be when the chicken can get dry and overcooked, so remember to keep it cooking gently (like a low simmer).
- Make the dressing by combining all the ingredients in a bowl.
- Cut the cucumber into 4 cm length and cut into julienne.
- Shred the chicken. Put the chicken in a bowl and pour over the dressing generously. Toss and transfer to your serving dish and top with the julienne cucumber. Serve with rice
Notes
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