Advertisement
Home Quick and Easy

Poached chicken breasts in ginger chilli broth

It takes only a few simple ingredients to create these comforting and nourishing bowls of poached chicken in broth, or as Nici Wickes like to call this recipe, steaming bowls of goodness
Poached chicken in broth
2
15M

Ingredients

Chicken broth
Bowls

Method

1.Bring the stock to a tremble (a slow simmer). Slide the chicken into the liquid, add the spring onions, ginger, bay leaf, chilli and sesame oil. Once the liquid comes back to a slow simmer, time it for 9 minutes, then turn the heat off, cover and allow to cool. This allows the chicken to poach perfectly and to soak up the flavours of the broth and remain moist. Try to do this stage the day before.
2.When ready to serve, remove the cooked and cooled chicken and slice into 3cm slices.
3.Heat the broth, add the chicken and the broccolini. Season. Simmer for 3 minutes.
4.Divide the noodles between deep serving bowls. Top with the chicken and broccolini, then pour over the hot broth. I like to add the cooked ginger, spring onions and chilli, but feel free to keep it clear and uncluttered, if you prefer.
5.Drizzle over the soy sauce, sprinkle with sesame seeds and serve.
  • Serves 2-4. – It’s best to start this recipe a few hours or a day ahead to allow the chicken to cool in the stock. – Unless Nici Wickes is using her own homemade stock, she tends to dilute store-bought stocks to half the recommended strength as this provides ample flavour for most dishes and doesn’t overpower the other ingredients.
Note

Related stories


Advertisement