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Poached Chicken

I poached a chicken breast for the first time last night – and it was such a great result I wanted to suggest that if you’re not already poaching chicken, you should consider it.

Michelle Bridges, that Aussie guru of weight loss, is very keen on poaching chicken breast, and I’ll rave about, or eat, poached eggs till the chickens come home to make me feel guilty. However despite making a lot of changes to my diet this last 9 months, I’ve always, always avoided poaching chicken, because the idea of it makes me feel icky and gross and distrustful, it’s defrosted meat, but worse (and that’s an insight into my weird food phobias you probably didn’t need). Seriously, I won’t eat chicken soup because I didn’t trust it as a cooking method. But last night I took the plunge and the result was moist and yum and not at all, not even a little bit pink. It also boiled the fat right off, which saved me trimming it like usual,

So, put the chicken breast in a saucepan, cover with water. Get a stick of lemongrass, cut off the bulby bottom and a few of the outside leaves, cut into 7cm lengths, bend to bruise. Put in water. Bring to boil.

Simmer for 5 minutes, then leave remove from heat and leave to sit for another 10 to cook the chicken through,

Easy and moist and healthy. And quicker than roasting in an oven bag like I usually do.

It’s pictured here with Bok Choy stirfried with penut oil, garlic, ginger and a small amount of soy sauce.

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