Chicken, probably the most versatile and most enjoyed protein around is usually grilled and fried. However have you tried poaching them? Poaching brings in the juiciness of the chicken and makes it healthier without the oils when frying.
This recipe actually tastes similar with the Hainanese chicken rice but without the dipping sauces. This is a personal favorite of mine and I would gladly enjoy this dish at any time of day everyday.
I made a variation to this dish by adding a side cucumber salad with some Asian chili sauce dressing to make it more sweet and spicy just like how the Thai does it. However if you are not much of a fan of hot food then try substituting it with some sesame mayo based dressing which will taste as well.
Trust me after you’ve tried this recipe you’ll be thinking of poaching everything you’ll get your hands on and adding variations as you go.
Leave some comments below on what you think, enjoy guys and click around the ads in this site so that we can help the children in need as we donate our earnings to a children’s organization. Thank you in advance guys!
2 chicken breasts, boneless and skinless
1 thumb sized piece ginger, peeled
1 medium shallot
2 tablespoons peanut oil
2 teaspoons sesame oil
¼ teaspoon sugar
1 small cucumber, peeled, seeded and sliced thinly
1 teaspoon Asian chili sauce + ¼ teaspoon sugar
2. In a bowl grate your ginger and shallots then mix in with your peanut oil, sesame oil, sugar and salt. Pour over your cooked chicken breasts.