Like many people who work, I have a long and hectic day most weekdays. By the time I get home in the evenings, I often have just a little time (and energy) to throw something together for dinner.
For those evenings when time is precious, it’s nice to have something ready in the fridge as a time saver, such as cooked chicken. I especially enjoy a simple, Chinese style poached chicken for its tender texture, fresh taste and versatility.
Here are just a few ways to use poached chicken…the possibilities are numerous:
- Chilled, sliced and served with romaine leaves to make easy lettuce wraps
- Thrown into a salad
- Folded in rice paper with cellophane noodles and greens for a quick fresh spring roll
- Shredded and stirred into rice porridge/congee
- Enjoyed as is, with a little dipping sauce (see recipe below)
- Sandwich roll-up (try it in a whole wheat wrap with shredded carrots, cilantro, and a bit of peanut butter for a Southeast Asian flavor).
This Chinese style poached chicken recipe is easy to make ahead of time, with a minimum of ingredients and fuss. (Fittingly enough, it is based on a recipe used by my brother Dave…who just happens to write about productivity tools and tips.)
Chinese Style Poached Chicken:
Ingredients:
- 2 whole chicken breasts, skin on and bone in
- A few scallion stalks, chopped into medium sized pieces
- 3-5 slices of ginger root
- 1/2 cup dry sherry
Equipment:
- A large pot with a tight fitting lid
Directions:
Fill the large pot with water and put over heat to boil. While the water is waiting to boil, wash the chicken breasts, chop up the scallions and ginger and set aside. When the water reaches the boiling point, carefully lower the chicken breasts into the pot. Wait 30 seconds, then TURN OFF THE HEAT. Add the scallions, sliced ginger, and sherry, cover the pot and let sit undisturbed for 35 minutes (no peeking!). Remove the chicken, which should now be cooked through and tender. Allow to cool. Remove the skin and carefully carve or pull the meat from the bones. Use immediately, or store in your fridge to keep handy for the next couple of days.
(Note: You can also use boneless, skinless chicken breast—just reduce the poaching time to about 25 minutes.)
Sauce Suggestion: (Increase recipe as needed, though a little goes a long way)
- 1 tablespoon sesame oil
- 1 scallion stalk, finely chopped
- 1 teaspoon ginger, minced
- 1 tablespoon soy sauce
- Sea salt or kosher salt to taste
Briefly sauté the chopped scallion in the sesame oil, then remove from heat and mix in soy sauce, ginger and a sprinkling of salt to taste. Use as dipping sauce or drizzle on top of sliced chicken. (My favorite use: Arrange a few chicken pieces on a romaine leaf with a bit of the sauce to make a lettuce “boat”…delicious!)
Have fun coming up with other ways to use this in your own recipes. Enjoy!
