Poached Tom Yum Chicken Recipes

BASIC POACHED CHICKEN

Steps:

• In a large, straight-sided skillet or pot, combine all ingredients except chicken; cover with water by 1/2 inch. Bring to a boil over high. Add chicken and return to a boil. Cook 3 minutes, then cover skillet and remove from heat. Let stand until chicken is cooked through, 15 to 18 minutes, flipping halfway through. Remove chicken from poaching liquid immediately.

POACHED CHICKENS

Steps:

• Place the chicken in a very large stockpot or divide by poaching the chickens in 2 pots. Add the peppercorns, garlic, bay leaves, carrots, celery, onions, lemon slices and herb bundle tied with string. Sprinkle with salt. Cover the chickens with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour 15 minutes to 1 hour 30 minutes, then cool the chickens in their stock. Strain the stock. Remove the skin and bones from the chickens and pull the meat into bite-size pieces.

POACHED CHICKEN BREAST

Steps:

• Tip the carrot, celery and garlic into a large saucepan. Tie the herbs together in a bunch with a piece of kitchen string, then add to the pan with the chicken breasts, water and 2 tsp salt (adding a little more water if it doesn't quite cover the chicken). Bring to the boil, then immediately lower to a simmer and cook over a very low heat for 10-12 mins, or until the juices run clear in the thickest part of the breast.
• Remove the pan from the heat and scoop out the chicken breasts from the poaching liquid. Slice or tear the chicken into pieces and use in salads, soups or sandwiches.

POACHED TOM-YUM CHICKEN

Steps:

• If making the Tom Yum Paste above, simply place all ingredients for the paste in a mini food chopper or food processor. Blitz to create a fragrant Tom Yum spice paste. Ready to use as a marinade, soup, etc.
• 1. Take 2 large pieces of plastic wrap (saran wrap), both the same size (approx 12").
• 2. Spoon 1 Tablespoon of Tom Yum paste in the middle of both sheets and place your chicken breast on top of paste. Spoon another Tablespoon of the paste on top of each chicken breast and carefully fold the plastic wrap tightly on top to cover.
• 3. Roll the plastic on either side of your chicken breast, being careful not to tear the saran, but making sure it is sealed tightly with no air bubbles. Once you've rolled the ends tightly to form a "rope" tie the ends together in a knot.
• You can let breasts marinade in the paste overnight, or for at least an hour before cooking. This will add lots of flavour, and make for the most tender poached chicken.
• 4. Place a saucepan of water on the stove-top filled about 3/4 with water and let it heat to a rapid simmer. (just make sure the saucepan is large enough to fit both chicken breasts in a single layer, you don't want them stacked on top of each other).
• 5. After the water has come to a rapid simmer (almost a boil), carefully place both chicken breasts (in their plastic "cocoon") into the simmering water and quickly reduce heat to a bare simmer so that only an occasional bubble breaks the surface. Place a lid on the pot, so it's just partly covered, and cook for about 10 minutes (it's a good idea to set a timer, as you don't want your chicken to overcook!). After 10 minutes, turn off the heat and close lid completely, leaving the chicken to finish cooking in the hot water for 10-15 more minutes.
• 6. Remove chicken, then enjoy it warm or refrigerate it for later use. Slice or shred your poached chicken depending on what you want to use it for.