Poached Chicken
INGREDIENTS
Chicken ingredients:
2 bone-in skin-on chicken breasts (I trimmed a good potion of the fat off, you can also completely remove the skin)
1/4 cup sliced ginger
6 cloves of garlic, thinly sliced
green segments from 1 bunch of scallion
1/2 bunch of cilantro, roughly chopped
1/4 teaspoon ground turmeric
2 teaspoons kosher salt
Black pepper
Soy sauce
Condiment Ingredients:
2 teaspoons sesame oil
1/4 teaspoon grated ginger
the rest of the scallion, chopped (about 1/2 cup)
the rest of the cilantro, chopped (about 1/2 cup)
1-2 teaspoons chili crisp
1/2 teaspoon soy sauce
1-2 teaspoons coconut aminos
squeeze of lime
METHOD
Place chicken in a large pot. Add the sliced ginger, garlic, scallion, cilantro, 1 teaspoon soy sauce, 1/4 teaspoon turmeric, 2 teaspoons kosher salt, black pepper to taste, and 4-5 cups of water (you want the chicken to be completely submerged). Stir. Bring to a boil. Lower to a simmer and cook for 15-20 minutes or until chicken reaches 160 degrees F. Remove chicken from the broth and let it rest for 5-10 minutes. Taste the broth and adjust for seasoning. Add more salt if necessary and a squeeze of lime if you like. Remove the skin and backbone from each breast and then slice.
Heat up 2 teaspoons of toasted sesame oil in a pan. Add 1/4 teaspoon grated ginger and 1/2 cup sliced scallion. Sauté until fragrant. Then, add 1-2 teaspoons chili crisp, 1/2 teaspoon soy sauce, 1-2 teaspoons coconut aminos, 1/2 cup cilantro, and a small squeeze of lime. Cook for a couple of minutes. Taste and adjust for seasoning.
Serve chicken with rice and broth. Top with the condiment and enjoy!
