Poached Ginger Chicken

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 4 boneless, skinless chicken breasts (1 3/4 to 2 pounds)
  • Kosher salt
  • 1 2 -inch piece ginger, peeled
  • 1 large shallot
  • 4 tablespoons peanut oil
  • 1 tablespoon toasted sesame oil
  • 1/2 teaspoon sugar
  • 1 English cucumber, halved lengthwise, seeded and thinly sliced
  • 1 bunch radishes, thinly sliced, or 1 small daikon radish, peeled and cut into matchsticks
  • 1 teaspoon Asian chili sauce (such as sambal oelek)
  • 1 bunch watercress, trimmed
  • Juice of 1 lime
Directions
  • Put the chicken in a medium pot with just enough water to cover; add 1 tablespoon salt. Bring to a gentle simmer over medium heat and cook until the chicken is firm to the touch, about 15 minutes. Meanwhile, prepare a bowl of salted ice water. Drain the chicken and plunge into the ice water for about 30 seconds to stop the cooking. Drain again.

  • Grate the ginger and shallot into a small bowl. Stir in 3 tablespoons peanut oil, the sesame oil and 1/4 teaspoon each sugar and salt.

  • Toss the cucumber and radishes with the chili sauce, 3/4 teaspoon salt, the remaining 1 tablespoon peanut oil and the remaining 1/4 teaspoon sugar in a large bowl. Add the watercress and toss.

  • Divide the salad among plates. Slice the chicken and add to the plates, then top with the ginger mixture. Drizzle with the lime juice.

  • Per serving: Calories 432; Fat 23 g (Saturated 4 g); Cholesterol 118 mg; Sodium 614 mg; Carbohydrate 9 g; Fiber 2 g; Protein 47 g

  • Photograph by Antonis Achilleos


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    This recipe is featured in:

    Healthy Food, Fast