Asian Poached Chicken Breasts and Salad

Asian Poached Chicken Breasts - by Annabel Langbein

2 - 6 boneless, skinless chicken breasts (depending on how many people you wish to serve)

6 - 8 slices of fresh ginger

2 spring onions chopped

1/2 tsp sesame oil

1 tsp salt

several grinds of black pepper

3 - 4 star anise (optional)

enough cold water to cover

Place everything in a saucepan that fits the chicken in a snug, single layer and ensure there is enough water to submerge the chicken.  Cover and as soon as the liquid comes to the boil, remove pan from the heat and leave to cool with the lid on (about 1.5 hours)  Lift the chicken from the broth, cover and chill if not using immediately.  

Strain stock - or remove the star anise and liquidise the stock, ginger and spring onions with a stick blender and use for other purposes.  You can also re-use this stock when you cook the next batch of chicken.

Asian Chicken Salad

Poached chicken with chili and mint and separate salad

4 poached breasts as above

3 stalks celery, sliced diagonally

2 red capsicums, thinly sliced

2 spring onions, sliced diagonally

2 tbsp toasted sesame seeds

torn leaves of coriander or mint

Shred or dice the chicken and mix all tog with the following dressing.  You can also mix through 250gm crispy noodles, or soft cooked noodles just before serving.  Also add shredded lettuce if desired.  Suit yourselves!

Vietnamese Dressing

2 tbsp lime juice (or lemon)

1 tsp fish sauce

1 tsp brown sugar (or maple syrup)

1 tbsp sweet Thai chilli sauce

1 shredded kaffir lime leaf (or grated zest of a lime or lemon)

ground pepper

Place all ingredients in a jar and shake to combine.

For a non-spicy dressing, replace the chilli sauce with olive or rice bran oil.

French Poached Chicken Breasts

Substitute a small handful of fresh thyme, 1/2 lemon, 2 bay leaves and 1 small onion for the ginger, spring onions and star anise.