Poached Ginger Chicken Recipe

Name: Poached Ginger Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (1 3/4 to 2 pounds); Kosher salt; 1 2 -inch piece ginger, peeled; 1 large shallot; 4 tablespoons peanut oil; 1 tablespoon toasted sesame oil; 1/2 teaspoon sugar; 1 English cucumber, halved lengthwise, seeded and thinly sliced; 1 bunch radishes, thinly sliced, or 1 small daikon radish, peeled and cut into matchsticks; 1 teaspoon Asian chili sauce (such as sambal oelek); 1 bunch watercress, trimmed; Juice of 1 lime

Servings: persons

4 boneless, skinless chicken breasts (1 3/4 to 2 pounds)
Kosher salt
1 2 -inch piece ginger, peeled
1 large shallot
4 tablespoons peanut oil
1 tablespoon toasted sesame oil
1/2 teaspoon sugar
1 English cucumber, halved lengthwise, seeded and thinly sliced
1 bunch radishes, thinly sliced, or 1 small daikon radish, peeled and cut into matchsticks
1 teaspoon Asian chili sauce (such as sambal oelek)
1 bunch watercress, trimmed
Juice of 1 lime

1
Put the chicken in a medium pot with just enough water to cover; add 1 tablespoon salt.
2
Bring to a gentle simmer over medium heat and cook until the chicken is firm to the touch, about 15 minutes.
3
Meanwhile, prepare a bowl of salted ice water.
4
Drain the chicken and plunge into the ice water for about 30 seconds to stop the cooking.
5
Drain again.
6
Grate the ginger and shallot into a small bowl.
7
Stir in 3 tablespoons peanut oil, the sesame oil and 1/4 teaspoon each sugar and salt.
8
Toss the cucumber and radishes with the chili sauce, 3/4 teaspoon salt, the remaining 1 tablespoon peanut oil and the remaining 1/4 teaspoon sugar in a large bowl.
9
Add the watercress and toss.
10
Divide the salad among plates.
11
Slice the chicken and add to the plates, then top with the ginger mixture.
12
Drizzle with the lime juice.
13
Per serving: Calories 432; Fat 23 g (Saturated 4 g); Cholesterol 118 mg; Sodium 614 mg; Carbohydrate 9 g; Fiber 2 g; Protein 47 g
14
Photograph by Antonis Achilleos

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 boneless, skinless chicken breasts (1 3/4 to 2 pounds), Kosher salt, 1 2 -inch piece ginger, peeled, 1 large shallot, and more.

Yes, Poached Ginger Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Poached Ginger Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions