Asian Poached Chicken Breasts

10:00 pm on 13 December 2003


  • 6 boneless, skinless single chicken breasts
  • 8 slices fresh ginger (cut with a potato peeler)
  • 2 spring onions
  • 1/2 tsp sesame oil
  • 1 tsp salt
  • several grinds black pepper
  • 4 cups cold water or more to cover
  • optional: 3-4 whole star anise


Place everything in a saucepan that ideally fits the chicken in a snug, single layer, ensuring there is enough water to submerge the chicken. Cover and as soon as the liquid comes to the boil, remove the saucepan from the heat and leave to cool with the lid on (about 1 ½ hours). Lift the chicken from the broth, cover and chill if not using at once. Strain the stock and reserve for other uses.

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