This Soy Poached Chicken dish is a great way to add some variety to poached chicken, especially if you’re on a Bland Diet. The lemony gingery soy broth gives the chicken a delicious mildly Asian taste, and is perfect to jazz up steamed veggies and white rice.
- In a wide deep skillet bring the shallots, ginger, garlic, soy sauce, lemon peel, lemon juice, sugar, and water to a boil. Reduce heat and simmer for at least 10 minutes.
- Just before serving, add the chicken, cover and cook for 10 minutes. Turn off the heat and continue to steam for 2 to 3 minutes.
- Remove the chicken from the pot, and turn the heat up to medium-high. Reduce the sauce for about 3 to 5 minutes or until desired consistency. Pour over chicken and serve with chopped cilantro.
- 2 medium shallots, quartered
- 1 inch piece of peeled ginger, cut in ¼-inch slices
- 2 garlic cloves, smashed left whole
- 2 tablespoons soy sauce
- 2 inch piece of lemon peel
- Juice from one lemon
- 1 teaspoon sugar
- ¾ cup water or broth
- 4 skinless, boneless chicken breasts
- Cilantro, for garnish
Ann's Tips and Tricks
The trick with this dish is not to be in a hurry and to leave the chicken to steam in the broth with the lid on to finish the cooking. It keeps the breast meat juicier. If the breasts you are using are cut thin, escalope style, you don’t want to overcook them. Cut the cooking time to just 5 to 7 minutes then 2 to 3 minutes steaming.