Asian style poached chicken
Use the flavorful shredded chicken in soups , sandwiches and salads. You can freeze the chicken stock in airtight containers for up to 3 months. Thaw it to use in anything from flavored soup bases to fragrant noodle dishes. Reprinted with permission from HarperCollins Publishers. Buy the full book from HarperCollins or from Amazon. I nearly didn't make this, it doesn't have a picture and "its boiled chicken with a whole lot of water"
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Foolproof Poached Chicken Breast with Ginger Shallot Sauce
Asian-style poached chicken | Australian Healthy Food Guide
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Asian-style poached chicken
Place the spring onions, brown onions, chilli, ginger, garlic, soy sauce, cooking wine, sugar and water in a large saucepan over high heat. Stir to combine and bring to the boil. Remove the chicken from the stock and allow to cool slightly. Shred the chicken, discarding the skin and bones, and set aside.
Step 1 Combine stock, water, soy sauce, cinnamon, star anise, sesame oil and ginger in a deep frying pan or wok. Add chicken to stock and cook over medium heat. Bring stock to gentle simmer. Reduce heat and cook for minutes or until chicken is cooked through.