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Ginger poached chicken salad

Ingredients :
  • 2 x 200g chicken breasts
  • 500ml (2 cups) chicken stock
  • 10cm piece ginger
  • 4 stalks celery
  • 2 eschalots
  • 200g snow peas
  • 1 tbs sesame seeds
  • 1/2 bunch coriander
  • 2 tbs Chinese black vinegar (see note)
  • 2 tbs light soy sauce
  • 1 tsp sesame oil
  • 1 tsp caster sugar
  • 1 mignonette lettuce (see note)
Method :
  • Step 1: Place chicken and stock in a saucepan. Thinly slice 5cm from ginger, add to pan, then bring to a simmer over high heat. Reduce heat to low–medium, cover with a lid and cook for 10 minutes or until cooked through. Transfer chicken to a plate and cool slightly. Discard stock.
  • Step 2: Meanwhile, cut remaining ginger into julienne (matchsticks), then thinly slice celery and eschalots. Place in a large bowl.
  • Step 3: Bring a kettle of water to the boil. Thinly slice snow peas lengthwise and place in a heatproof bowl. Cover with boiling water and stand for 1 minute. Drain, refresh under cold water, then drain again. Add to celery mixture.
  • Step 4: Place sesame seeds in a small frying pan and cook, tossing, over medium heat for 2 minutes or until golden. Set aside.
  • Step 5: Using 2 forks, roughly shred chicken, then add to celery mixture. Pick coriander leaves and add to bowl.
  • Step 6: Place vinegar, soy sauce, sesame oil and sugar in a small bowl and whisk until sugar dissolves. Drizzle dressing over chicken mixture and gently toss to combine.
  • Step 7: Separate lettuce leaves, discarding outer leaves. Divide among plates, then spoon over chicken mixture. Scatter over sesame seeds to serve.

Recipe Ingredient

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