POACHED CHICKEN FOR SINGLETONS/SMALL HOUSEHOLDS: easy peasy hot weather

Singlelton's/Small Household Poached Chicken...

Perfect for hot weather: poach 10 mins, take off heat; leave 30 mins. 'Blissfully easy method for stunning, succulent, moist, delicately flavoured meat.' 

Ingred:

   1-2 large chicken breast, skinless and boneless OR chicken legs

   2 slices ginger 1/4 in/1/2 cm thick
   2 spring onions, floppy leaves removed and bottoms trimmed, cut in three
   3-4 whole peppercorns or 1/8 tsp coarse black pepper
   a splash of dry sherry/white wine/white grape juice (opt)

    English Bibbs (soft) lettuce

Ginger & green onion Sauce
  1 tsp grated ginger
  2 tbsp finely chopped white spring onions
  1 tbsp groundnut/peanut oil
  1/3 generous tsp grated garlic (opt)

  

Method:

1. Place meat in pot just large enough to hold chicken; cover with cold water 
2. Bring to the boil; skim off froth; reduce heat to low (the water should be bubbling slightly)
3. Add onions, ginger, pepper & sherry if using; cover with lid; simmer 10 min
4. Turn off heat source; remove pot from heat, set aside & rest 30 mins; the chicken will carry on cooking
5. When chicken is done, prepare a large bowl of iced water  
6. Remove chicken from broth and plunge into iced water; set aside
7. Strain broth through a sieve; discard vegetables & pepper.  Cool broth one hour then refrigerate overnight.  (Scrape off fat layer on top; use as broth within 3 days or freeze.)
8. Remove chicken from iced water; pat dry; remove skin; discard cooling water 
9. Serve at room temperature in thick slices carved at an angle on a platter lined with English lettuce OR shred or cube for sandwiches (see Hoisin Chicken)
10. Serve with Ginger Scallion Sauce, Reduced Salt Soy Sauce and/or Oyster or Hoisin Sauce OR Cherry Salsa
11. Ginger & Scallion Sauce: Put ginger & spring onions in heatproof bowl; heat oil until very hot and pour over - the ginger and spring onions will sizzle.  Stir and decant into serving bowl 

Comments:

'Poaching a single breast or leg produces the same succulence & flavour as poaching an entire chicken.' 

Tips

Recipe for whole Poached Chicken here

More chicken on NavBar: Recipes 1/Chicken

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced without the author's written permission.