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Gently poached chicken breasts with a taste of Asia
Gently saute carrot, shallots, garlic and ginger in a large heavy based casserole until just shallots are transparent.
Add the celery, chillies, coriander roots/stems and fennel seeds. Saute for 1 minute.
Add the consomme and bring to a simmer.
Submerge the chicken breasts, one at a time, placing the thinner end overlapping the previous (thicker portion) chicken breast.
Bring to a gentle simmer, season with salt (as needed) and pepper.
Cover casserole and poach for approximately 40 minutes, depending on thickness of breasts. Check that chicken is cooked through, without being over cooked.
If serving as a soup, shred chicken meat and return to the poaching liquid.
Add kecap manis to taste and fish sauce.
Just prior to serving, add handful of chopped coriander leaves and/or parsley.
If serving as a salad, slice the breast meat and accompany with a green leaf salad - rocket, baby spinach, endive, flat leaf parsley -
You can use home made chicken stock, although I find the commercial stocks very salty. The Real Consomme is ideal for this dish adding a wonderful flavour and minimum added salt.
For added bulk, I also added cooked basmati rice or you could add pre-soaked/cooked rice noodles.
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