Poached Chicken Breast

 I follow the recipe from Marion's Kitchen - Sichuan Bang Bang Chicken to poach the chicken breast.


Ingredients

4 slices ginger, bruised

3 garlic cloves, bruised

2 spring onions (scallions), finely sliced

2 x 200g (7 oz) chicken breasts

Step 1

Place 4 cups of water in medium saucepan. Add the ginger, garlic and spring onions. Add the chicken breasts and place over high heat. Wait for the water to just start to gently simmer, then turn the heat down to medium and continue to simmer for 8 minutes. Then turn the heat off (leave the saucepan on the hot stovetop) and leave for 10 minutes. Transfer the chicken to a bowl of iced water. Reserve ½ cup of the poaching liquid.

Step 2

When the chicken is cool, use a rolling pin to bang the chicken pieces to loosen them. Then tear into fine shreds.

Step 3

(My own style) For the dressing, heat oil with sliced shallots, 2 sprigs sping onions with roots attached, fresh parsley with roots attached, smashed few cloves of garlic with skin attached and 1 tsp of sichuan peppercorns until aromatic. Prepare a small bowl with 1 tbsp oyster sauce, 1 tbsp soy sauce and 2 tbsp of steamed chicken liquid. Mix well with 1 tbsp of aromatic oil. Drizzle over chicken. Garnish with some chopped spring onions on top. Served with cucumber slices under the chicken.

Final Result:





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