Asian style poached chicken

Hi Debra — so glad you are enjoying my recipes, thank you! All photos and content are copyright protected. Remove chicken from water and slice. You can also serve it with some soy sauce, if you like. I personally like mine a little saltier, but others have different tastes. Discard the remaining poaching liquid.
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The weekend cook: Thomasina Miers’ light, post-festivity recipes

Most Read Editor's Choice. No-bake treats that kids can make. Inside Food24 Red wine ragu with rigatoni. Use chicken preferably free-range. Remember to let the chicken rest for about 15 minutes before cutting it! Easy Weekday Meals Monday Tortellini with creamy pea and spinach sauce.
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Asian Poached Chicken Salad with Pineapple - This Is How I Cook

Dishes Pasta Soup Pie Casserole see more Cantonese poached chicken with super tender texture and an interesting name—White cut chicken. Reply Gerlinde de Broekert April 12, at 2: Click here to see them. Place ginger, rice wine, chicken stock, soy sauce, garlic, cinnamon and star anise in a nonstick pan and bring to the boil. I love chicken salads. Christmas biscuits Christmas gifts Festive desserts Vegetarian Christmas see more
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Reduce the sauce for about 3 to 5 minutes or until desired consistency. A chicken breast that is so perfectly cooked and so crazy juicy, you will not believe your eyes! If you visit Chinese restaurant from time to time, you may know tried this white cut chicken. Finely slice the white part of the spring onions and add to the broth pot with the sliced chilli, then season with fish sauce and lime juice. Thinly slice across the grain. In a large bowl, prepare enough iced water. If using frozen chicken, it must be fully thawed before using.
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