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Ginger-poached chicken salad
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Prep Time:
35 minutes
Cook Time:
15 minutes
Total Time:
50 minutes
"Vibrant ginger elevates poached chicken in a refreshing, nutritious salad."
Ingredients:
  • 2 x 200g chicken breasts
  • 500ml (2 cups) chicken style liquid stock
  • 10cm piece ginger
  • 4 stalks celery
  • 2 eschalots
  • 200g snow peas
  • 12.00 gm sesame seeds
  • 1/2 bunch coriander
  • 40.00 ml Chinese black vinegar (see note)
  • 42.00 gm light soy sauce
  • 1 tsp sesame oil
  • 5.00 gm caster sugar
  • 1 mignonette lettuce (see note)
Instructions:
  • In a saucepan, combine chicken and stock. Add a 5cm piece of thinly sliced ginger and bring to a high simmer. Reduce heat to low-medium, cover, and cook for 10 minutes until chicken is cooked through. Transfer chicken to a plate, allow to cool slightly, and discard the stock.
  • Next, julienne the remaining ginger into matchsticks and thinly slice the celery and eschalots before placing them in a large bowl.
  • First, boil water in a kettle. Next, thinly slice snow peas lengthwise and place them in a heatproof bowl. Pour the boiling water over the snow peas and let them sit for 1 minute. Drain the snow peas, rinse them with cold water, and drain again before adding them to the celery mixture.
  • Toast sesame seeds in a small frying pan over medium heat, tossing frequently, for about 2 minutes until golden brown. Remove from heat and set aside.
  • Using 2 forks, shred the chicken and mix it with the celery. Then, pick coriander leaves and add them to the bowl.
  • In a small bowl, combine vinegar, soy sauce, sesame oil, and sugar. Whisk until the sugar dissolves. Drizzle the dressing over the chicken mixture and toss gently to combine.
  • With care, select fresh lettuce leaves, setting aside any damaged outer leaves. Place a portion of the leaves on individual plates, then generously top them with the flavorful chicken mixture. Finish by sprinkling sesame seeds over the dish before serving.

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