ESCAPE FROM TUNA SALAD

Soy Poached Chicken

This is a re-post, because the first time I posted this recipe, the photos didn’t do it justice.

Please trust me when I tell you that I am not someone who would typically register excitement at the thought of poached chicken and steamed veges, but this is ACTUALLY AMAZING. It’s just so fragrant and fresh and full of flavour while being super healthy. You should cook it! I love it. : )

The recipe originally comes from Everyday Gourmet.

Ingredients (serves 2)

• 2x 200g chicken breast

• 500 ml chicken stock

• 200 ml water
• 
¼ cup light soy sauce

• 2 tbs. honey

• 1 chilli, roughly chopped

• 2 knobs ginger, roughly chopped

• 1 clove garlic

• 1 star anise
• 
juice of a lime
• 1 cup couscous
• Green veges of your choice

Method 

1. Pop your couscous in a heat proof bowl. Cover it with a cup of boiling water, cover with plastic wrap, and leave for 10 minutes, or until all the liquid has been absorbed.
2. In a medium saucepan, add all ingredients except the chicken, green veg and couscous. Bring to the boil. Turn the heat down and add the chicken. Allow to gently simmer for 10 minutes. Turn the heat off and allow the chicken to infuse in the stock.
3. As soon as your chicken is cooking, prep your bamboo steamer. Place a layer of baking paper on the bottom of it, and puncture holes in it with a fork. Place your veges in the steamer, with the thicker stuff that really needs cooking closer to the bottom (ie. broccoli at the bottom, leafy greens on the top). When your chicken has been on for about five minutes, place the bamboo steamer on top of your poaching saucepan. Remove it after you’ve finished cooking the chicken, the veges should be cooked through.
4. Put a layer of couscous in your serving bowls. Remove your chicken from the saucepan and slice it into four even pieces, place your chicken and veges in the bowl, and add  few tablespoons of the cooking liquid to each bowl (a big splash is really tasty!)