Lemon Ginger Poached Chicken Food

POACHED GINGER CHICKEN

Steps:

• Put the chicken in a medium pot with just enough water to cover; add 1 tablespoon salt. Bring to a gentle simmer over medium heat and cook until the chicken is firm to the touch, about 15 minutes. Meanwhile, prepare a bowl of salted ice water. Drain the chicken and plunge into the ice water for about 30 seconds to stop the cooking. Drain again. Grate the ginger and shallot into a small bowl. Stir in 3 tablespoons peanut oil, the sesame oil and 1/4 teaspoon each sugar and salt. Toss the cucumber and radishes with the chili sauce, 3/4 teaspoon salt, the remaining 1 tablespoon peanut oil and the remaining 1/4 teaspoon sugar in a large bowl. Add the watercress and toss. Divide the salad among plates. Slice the chicken and add to the plates, then top with the ginger mixture. Drizzle with the lime juice.
• Photograph by Antonis Achilleos

LEMON-GINGER CHICKEN WITH ROASTED ROOT VEGETABLES

Steps:

• Preheat oven to 425°F. Whisk first 6 ingredients in small bowl. Rinse chickens inside and out; pat dry. Rub oil mixture in cavities and over outside of chickens. Tie legs together with string to hold shape. Tuck wing tips under. Place chickens on rack set in large roasting pan. Roast chickens until juices run clear when thigh is pierced or until thermometer inserted into thickest part of thigh registers 180°F, about 1 hour 15 minutes.
• Transfer chickens to platter. Pour pan juices into medium bowl; spoon off fat and discard. Drizzle juices over chickens. Surround chickens with Roasted Root Vegetables. Sprinkle vegetables with parsley.

POACHED CHICKEN WITH LEMON & TARRAGON SAUCE

Steps:

• Put the wine, vegetables, herb sprigs, bay leaves, bacon, peppercorns and stock powder or cubes in a large pan. Bring to the boil, then simmer for 10 mins.
• Remove any excess fat from the chicken and push it into the liquor.
• Return the liquor to the boil, then turn heat down. Cover and cook for 11⁄4 hrs until chicken legs feel tender when pierced. Remove from heat, stand for 15 mins, then lift onto a plate. Strain the liquor into a bowl and pour 500ml into a pan. Boil to reduce by half.
• Pull and cut the bird into neat portions, discarding skin, wing tips and backbone. Put on a plate and cover.
• Beat together the yolks, cream and tarragon in a jug. Ladle in a quarter of the liquor, mix, then pour back into the stock and turn the heat down. Mix the cornflour with a little water and add. With a wooden spoon, stir for 3-5 mins until it begins to thicken.6 Remove from the heat, then stir in lemon juice to taste. Pour some sauce over the chicken and put the rest in a jug. Serve with boiled long grain rice.

POACHED CHICKEN BREAST

Steps:

• Tip the carrot, celery and garlic into a large saucepan. Tie the herbs together in a bunch with a piece of kitchen string, then add to the pan with the chicken breasts, water and 2 tsp salt (adding a little more water if it doesn't quite cover the chicken). Bring to the boil, then immediately lower to a simmer and cook over a very low heat for 10-12 mins, or until the juices run clear in the thickest part of the breast.
• Remove the pan from the heat and scoop out the chicken breasts from the poaching liquid. Slice or tear the chicken into pieces and use in salads, soups or sandwiches.

POACHED LEMON GARLIC CHICKEN

Steps:

• Combine all ingredients in a saucepan & simmer over a low heat until chicken is fully cooked.

LEMON GINGER CHICKEN

Steps:

• Place chicken between two sheets of plastic wrap and pound with mallet or rolling pin to 1/4 inch thickness; combine the next 3 ingredients on a plate; press both sides of chicken breasts into flour mixture until well coated.
• Heat olive oil in a large frypan on medium high; add chicken, cook for 2 to 4 minutes per side until no longer pink inside; transfer to plate, cover and keep warm.
• Reduce heat to medium, add next 7 ingredients to same frypan; heat and stir scraping any brown bits from bottom until simmering.
• Stir second amount of broth into cornstarch in a small bowl; add to lemon juice mixture; heat and stir until simmering and thickened; reduce heat to medium low, return chicken to frypan; turn to coat both sides, cook for 1 to 2 minutes until heated through.
• Garnish with parsley and serve.