Poached chicken with spicy soy (2024)

Ingredients

• 2 free-range chicken breasts, skin on
• salt, to taste
• 1 short cucumber, thinly sliced
• 1 long red chilli, thinly sliced

Sauce

• 50 ml dark soy sauce
• 175 ml light soy sauce
• 75 g sugar
• 55 ml Chiangking black vinegar
• 100 g mild chilli oil
• 20 g garlic, finely chopped

To serve

• shredded spring onion
• coriander sprigs
• toasted sesame seeds

Instructions

1. Season the chicken with salt and seal in a ziplock bag using the water displacement method.
2. Place a small flat plate in the bottom of a saucepan. Place the ziplock bag of chicken on top and fill the pan with cold water. Cook over low heat until the water reaches 70˚C. Take off the heat, put a lid on the pot and allow the chicken to continue gently cooking for 40 minutes.
3. Meanwhile, for the sauce, place all the ingredients in a bowl, add 50 ml water and stir to dissolve the sugar.
4. Take the chicken out of the bag and slice into bite-sized pieces.
5. To serve, arrange the cucumber on a large serving plate, then top with the chicken and ladle over enough sauce over to anoint. Garnish with chilli, spring onion, coriander sprigs and sesame seeds.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.