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Asian style poached chicken breast
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Poaching chicken breasts is a really light and healthy way to eat chicken. In this recipe the poaching liquid is used to cook the rice and infuse it with a delicate chicken flavour, while the meat is complemented with a fragrant Asian dressing.
- Place 4 chicken breasts, 6 cups of water, a teaspoon of salt, a roughly chopped knob of ginger, 2 whole cloves of garlic and the roots and the stems of a bunch of fresh coriander in a saucepan. Bring to the boil gently, then cover and simmer lightly for 15 minutes.
- Remove the chicken breasts , wrap them in foil and keep them warm.
- Strain the poaching liquid into a clean saucepan and simmer until the liquid is reduced by a half (about 3½ cups). Add 2 cups of jasmine rice and return to the boil. Cover with a tight-fitting lid and steam over low heat for 12 minutes, then remove from heat and stand, covered, for 5 minutes or until most of the liquid is absorbed.
- While rice is cooking, whisk 25 grams of grated palm sugar, 1/3 cup peanut oil, 1 teaspoon sesame oil, 2 tablespoons fish sauce and 1/4 cup lime juice in a small bowl until sugar dissolves. Stir in 1 small fresh red chilli (seeds removed and finely chopped), 2 teaspoons grated ginger and 1 finely sliced kaffir lime leaf. Mix well.
- Slice the chicken breasts and serve on top of the rice with slices of cucumber and steamed Asian greens. Drizzle with a little dressing and scatter with finely sliced shallots and fresh coriander leaves.
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