In response to requests for the lemongrass-poached chicken recipe, click here.
This is such a great and super easy way of cooking chicken breasts which can have a tendency to become dry when grilled or oven-baked. If you don’t have lemongrass to hand, just omit and add more ginger. I sometimes throw in the end of leeks as well. An added bonus is that the left over poaching liquid makes for a good basis for a soup or stock.
The uses for poached chicken are endless; great as a basis for a laksa chicken dish, numerous salad dishes such as my favourite Vietnamese Chicken Salad and even for ever-so-delicious chicken and herb sandwiches.