ASIAN POACHED CHICKEN NOODLE RECIPE | ALLRECIPES
A light, tangy, and refreshing lunch or similar. Best served with tea.
Provided by mattbern
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken Noodle Soup Recipes
Total Time 2 hours 44 minutes
Prep Time 15 minutes
Cook Time 1 hours 14 minutes
Yield 2 servings
Number Of Ingredients 17
Steps:
- Pour chicken stock into a saucepan over medium heat. Add cilantro roots, ginger, lemongrass, tamarind paste, garlic, and star anise pod. Bring to a gentle simmer; cook until flavors combine, about 1 hour. Cool to room temperature, 1 hour to overnight.
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain well.
- Strain off the top of the cooled stock, leaving as much sediment as possible. Bring to a boil. Reduce heat to bring to a simmer. Add chicken; cook for 5 minutes. Add rice noodles, carrots, snow pea shoots, bok choy, mung bean sprouts, and daikon. Cook until chicken is no longer pink in the center, about 5 minutes more.
- Serve soup with cilantro leaves, mint leaves, and chile on the side.
Nutrition Facts : Calories 262.9 calories, CarbohydrateContent 43 g, CholesterolContent 29.9 mg, FatContent 2.8 g, FiberContent 5.3 g, ProteinContent 19.3 g, SaturatedFatContent 0.6 g, SodiumContent 773 mg, SugarContent 4.5 g
CHINESE POACHED CHICKEN & RICE RECIPE | BBC GOOD FOOD
A healthy Asian-inspired dish ideal for an easy dinner. Use the leftovers to make our cold chicken noodle salad for the next day.
Provided by Good Food team
Categories Dinner, Main course
Total Time 1 hours
Prep Time 20 minutes
Cook Time 40 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Put the sliced ginger, the garlic, peppercorns and half the soy in a large pan with the chicken legs. Add enough water to cover, and season with a little salt. Bring to the boil, then reduce to a low simmer, put on the lid and poach for 30 mins.
- Meanwhile, heat a pan and add the sesame oil and spring onions. Soften for 1 min, then remove from the heat and stir in the grated ginger and remaining soy sauce to make a relish.
- When the chicken is ready, remove from the pan, set aside 4 of the legs and chill for tomorrow. Add the pak choi to the poaching liquid and cook for 3-4 mins. Strain the poaching liquid to remove the ginger, garlic and peppercorns, reserving the liquid. Pull the skin from the remaining 4 chicken legs and discard. Tear the meat into thick pieces. Serve in bowls with rice, the pak choi, a ladle of the hot chicken broth, the spring onion relish and extra soy sauce, if you like.
Nutrition Facts : Calories 317 calories, FatContent 20 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 4 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 3 grams fiber, ProteinContent 30 grams protein, SodiumContent 1.1 milligram of sodium
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CHINESE POACHED CHICKEN & RICE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours
Category Dinner, Main course
Cuisine Chinese
Calories 317 calories per serving
- When the chicken is ready, remove from the pan, set aside 4 of the legs and chill for tomorrow. Add the pak choi to the poaching liquid and cook for 3-4 mins. Strain the poaching liquid to remove the ginger, garlic and peppercorns, reserving the liquid. Pull the skin from the remaining 4 chicken legs and discard. Tear the meat into thick pieces. Serve in bowls with rice, the pak choi, a ladle of the hot chicken broth, the spring onion relish and extra soy sauce, if you like.
CHINESE POACHED CHICKEN BREASTS WITH STAR ANISE RECIPE ...
From foodandwine.com
Reviews 4
- With a slotted spoon, transfer the chicken, carrots, and star anise to large shallow bowls. Strain the broth and add the minced ginger and 2 tablespoons of the chopped scallion. Ladle the broth over the chicken and top with the remaining chopped scallion.
CHINESE POACHED CHICKEN (PAK CHAM KAI) | ASIAN INSPIRATIONS
From asianinspirations.com.au
Reviews 4.1
Total Time 1 minutes5S
Cuisine Chinese
- To Cook Thoroughly clean the chicken and rinse with water. Then stuff the cavity with the ginger and spring onions. While doing so, start to boil a large stockpot of water. When the water has started to boil, slowly place the chicken neck-first into the pot until it is completely submerged and then lift it back up out of the water. Repeat this for 2 more times. Then finally submerge the chicken in the water and simmer on low heat for 15 minutes. After simmering for 15 minutes, turn off the heat and allow the chicken to continue poaching in the water for around 20 minutes. The time it takes for the chicken to fully cook varies according to the size of the bird. When the bird floats to the top that is a sign that it is cooked. Test if it has fully cooked by poking the thickest part if the chicken and checking the liquid that comes out runs clear. Alternatively, a meat thermometer reading of 75°C means the chicken is cooked. Once the chicken has fully cooked, immediately remove from the pot of water and remove the herbs from the cavity. Stop the cooking process by quickly submerging the chicken in a bath of ice water for a few minutes. Remove the chicken from the ice bath and pat dry. Brush the skin with sesame oil and set aside. The dipping sauce can be prepared while the chicken is poaching. You’ll need to mix the all the ingredients except the oil and soy sauce in a mixing bowl. Heat up the oil in a pan until it begins to smoke, then turn off the heat and pour the oil into the bowl of dipping sauce. Stir it around and season with the soy sauce to taste. When ready to serve, chop up the chicken and arrange on a serving platter. Garnish with sprigs of coriander and spring onions. Serve with the dipping sauce and steamed rice.
KYLIE KWONG'S MASTER STOCK POACHED CHICKEN RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 2 hours
Category Main-course
1. Place all stock ingredients in a large stockpot and bring to the boil. Reduce heat and simmer gently for 40 minutes to allow the flavours to infuse.
2. Rinse the chicken under cold water. Trim away excess fat from inside and outside cavity, but keep neck, parson's nose and winglets intact. Lower chicken, breast-side down, into simmering stock, ensuring it is fully submerged. Poach chicken gently for exactly 14 minutes. There should be no more than an occasional ripple breaking the surface; adjust the temperature, if necessary, to ensure stock does not reach simmering point again.
3. Remove stockpot immediately from the stove and allow chicken to steep in the stock for 3 hours at room temperature to complete the cooking process. Using tongs, gently remove chicken from the stock, being careful not to tear the breast skin. Place chicken on a tray to drain and allow to cool. Strain the stock and freeze it to use for another dish. Meanwhile, make the two dipping sauces: ginger, coriander and spring onion and black bean and ginger.
4. Chop the chicken Chinese-style and serve with dipping sauces on the side.
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