This was seriously a big hit in my family!
Tender poached chicken with sweet and sour sesame dressing🌞
I think this is going to be a staple over this summer.
I always have shredded poached chicken as apart of my meal prep.
I often use salted rice malt to season the chicken and cook it in the microwave.
However, I wanted to simplify my poached chicken recipe since many people do not have salted rice malt and/or a microwave. Finally I have come up with a recipe where everyone in the world can recreated it in their kitchen!
In this recipe, I’m using chicken breast, water, salt and sugar. The only tools your need is a pot and a lid. Moreover there won’t be too much odor in your kitchen. It turned out to be soooo tender and juicy!
Once you have this in your fridge, you can quickly whip up a noodle stir fry, pasta or omelette with tomato rice. This makes a great protein booster which is handy to have on hand!
I hope everyone find this useful!
Enjoy♡
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I hope you will enjoy it as much as we do♡
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＜Yield> 2-3 servings
<Prep time> 10 minutes
<Cook time> 5 minutes (doesn't include 2 hour resting time)
<Ingredients>
Leafy greens
peanuts
Shredded chicken breast
1000ml water
300g chicken breast
1 tablespoons salt
1 tablespoon sugar
Dressing
2½ tablespoons rice vinegar
2 tablespoons toasted sesame seed
2 tablespoons Soy sauce
2 tablespoons Toasted sesame oil
1 tablespoon honey or sugar
<Optional toppings>
black pepper
chili oil
coriander
tomato
<Directions>
1. Bring the water to a boil then add in the salt and sugar. Place in the chicken breast. Once it returns to a boil, remove from heat and pop on a lid. Leave it until it comes to a room temperature approximately 2 hours.
2. Grind the toasted sesame seeds then mix in all the dressing components listed above.
3. Once the chicken has cooled down, slice it. Make a bed of leafy green on your serving plate then place on the sliced chicken and drizzle with the dressing. Garnish with some nuts and herbs. Now it's ready to be enjoyed!
<Miwa's tips>
・To make a perfect tender chicken, you need to cook it low and slow. Make sure that the liquid has cooled down to the room temperature. It will takes 1.5-2 hours.
・Never toss away the leftover liquid from poaching the chicken, it is packed with flavor. Add in veggies for chicken soup or add it to rice for porridge.
・You can swap the rice vinegar for apple cider vinegar. It might be a little sour for kids, so feel free to reduce the amount of vinegar used.
・You never want to leave out nuts as a topping!! This is the bomb! Haha!
<Storage time>
Store the chicken and dressing separately in an air-tight container in the fridge for up to 3 days.
Slice the chicken into pieces and freeze them for up to 2 weeks.
<MIWA’s recommendations♡>
-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!
-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!