Hello, thank you for stopping by and I hope you enjoy the recipes I will be sharing during 2016.
It has been a while since my last post, summer is upon us here in the Southern Hemisphere. The joy of summer holidays and the challenge is getting back into work and routine once they are over.
I will start this year with this lovely poached chicken recipe which is very easy to make. The chicken breast is infused with wonderful aromatic flavours from the spices and herbs used in the poaching process. This method of cooking is very healthy, delicious, tasty and flavoursome.
4 Chicken Fillets (skin removed)
2 sticks celery (washed and cut in half)
2 spring onions (washed cut into 3-4 pieces)
4 Kaffir Lime Leaves
4 Star Anise
8 Juniper Berries
1 knob of Ginger (sliced)
Salt & Freshly Ground Pepper
300 ml water
Preparation Time: 10-15 minutes
Cooking Time: 5-7 minutes + resting time
Serves: 4-6 people
In a pan place the celery, spring onions, juniper berries, sliced ginger and add salt and pepper (spreading evenly to form a base). Place the chicken breasts on top then add the star anise, kaffir lime leaves over the chicken and add the water.
Bring to a gentle simmer over a medium heat and allow to simmer gently for 5-7 minutes. Remove from the heat and allow to stand for 20-30 minutes. The meat will cook through while resting.
You may find that some chicken breasts are large and thick, if so, leave them simmering for a few extra minutes before turning off and allowing to stand.
I also reserve the stock from the simmering and place in the fridge for sauces, rice and other dishes. It will last in the fridge for a week or alternatively it can be put in the freezer.
For serving suggestions, slice the chicken and serve with steamed rice, Asian vegetables or alternatively allow the meat to cool completely and serve with an Asian salad or garden salad of your choice.