Healthy Recipes | Foolproof Poached Chicken with Ginger Shallot Sauce

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This is the only way to make poached chicken breast that guarantees it comes out perfectly cooked and ridiculously juicy, every single time! No fancy kitchen gadgets required.

The chicken is so juicy, you can eat it plain with no sauce, I swear. But because I love sauces so much, I’m serving this perfect poached chicken breast with a classic Ginger Shallot (Scallion) Sauce. So good, you will want to put it on everything!

Every since I discovered this genius way to poach chicken breast well over a decade ago, I have never used any other method. In fact, I barely consider this cooking. Well of course, the chicken is cooked. But this technique to poach chicken can barely be considered cooking.

The Cantonese traditionally serve poached chicken with a sauce made of ginger, scallion whites, oil, and salt. Truthfully, as a Shanghainese person, I never really got into it. I do like it as a sauce base, but I always add light soy sauce to it (the Shanghainese put soy sauce in everything, as Bill likes to say). The combination is just perfect for my palate, and even Sarah and Kaitlin love it, which makes sense, since they’re half Shanghainese! 

Foolproof Poached Chicken with Ginger Shallot Sauce

Prep: 10 mins 
Cook: 25 mins 
Total: 35 mins 
Servings3 -4Tap or hover to scale

Ingredients:

  • 2 chicken breasts , boneless skinless, 250g/8.5 oz each (Note 1)

Ginger Shallot Sauce:
  • 1/4 tsp salt
  • 5 tbsp vegetable oil (or peanut or grapeseed oil)
  • 3 - 4 shallots / scallions , green and white part thinly sliced (1 heaped cup)
  • 2 tbsp finely grated ginger

Quick Chilli Sauce:
  • 1 tsp soy sauce
  • 1 tsp sugar
  • 1 garlic clove
  • 1 tsp grated ginger
  • 1 tbsp chilli paste
  • 1 tbsp Sriracha

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Instructions:

Chicken:
  1. First, Take chicken out of the fridge 30 minutes before cooking.
  2. Second, Fill a saucepan with water so the chicken breast will be well submerged with at least 2" / 5cm of water above it.
  3. Next, Bring water to boil. Place chicken breast in water, place lid on, bring back up to the boil. Remove saucepan from stove and set aside for 20 minutes (it's fine up to 45 min, won't overcook).
  4. Remove chicken from water and slice. Serve with Sauces (below) and rice.

Ginger Shallot Sauce:
  1. Combine and mix ingredients in a bowl. Set side for 20 minutes. It will sweat and become more liquidy.

Chilli Sauce:
  1. Mix ingredients in a bowl. Set aside for 15 minutes.

Recipe Notes:

  • This method works for chicken breast up to 300g/10 oz. If you use a 300g/10 oz chicken breast, you must take it out of the fridge 30 minutes before cooking, per the recipe. 250g/8oz chicken cooks just fine straight out of the fridge but I always take it out of the fridge early out of habit.
  • If using frozen chicken, it must be fully thawed before using.
  • This recipe works consistently every time because the chicken starts off in boiling water which is 100C/212F no matter which country, what stove, and what pot you're using! Chicken cooks at around 65C/150F, so while the boiled water is at or above this temperature, the chicken is cooking. Once it falls below, the chicken stops cooking and thus prevents the breast from overcooking, yielding a guaranteed perfectly cooked juicy chicken breast every single time!
  • Cook time: A 250g/8.5oz chicken breast will be done at 20 minutes, for a 300g/10oz one, I leave it for 25 to 30 minutes. Up to 45 minutes, and I still do not notice any loss of juiciness in the breast. Around 1 hour, I notice that it is slightly less juicy - but still way juicier than the usual methods of poaching!
  • High altitude locations: The higher above sea level you are, the lower the boiling point of water. This means that if you are located in a high altitude area, the recipe needs to be amended to boil for longer before taking it off the stove, to ensure the chicken cooks through. I intend to do some research on this and will update this note when I find out more - or if any readers leave definitive information about this!
  • Nutrition per serving, assuming 4 servings and the all the ginger sauce is consumed which it probably will not be because a little bit goes a long way! The oil in the sauce accounts for 150 calories of the total calories shown below.


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#healthyrecipes #recipes #food #appetizers #dinner #foolproof #poanchead #chicken #ginger #shallot #sauce

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