Photo: Poached Ginger Chicken Recipe
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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By camohn
New Providence,PA
on October 25, 2012
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I liked the flavor of the sauce on its own but as a whole salad....it was bland and oily tasting.
By tay623
on June 14, 2012
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We have made this recipe repeatedly since we both really like the flavors. I always reduce the amount of oil and we don't put the chicken in an ice bath at all, just let it rest a few minutes and then slice it warm. I really like the ginger sauce on the warm chicken on the cool salad. Not sure what all the problems with salt are about - we always just salt to taste, not per the directions. love this salad!
By smgxtd_10994547
Bloomington, MN
on January 18, 2012
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We took the advice of previous reviewers and left the salt out of the poaching liquid and salt bath, so it wasn't too salty at all. The flavors were good, but I might try marinating the chicken in the ginger sauce if I were to make it again.
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