Menu
Eat greener, avoid waste

Recipe Finder

Poached Free Range Chicken Breast with Ginger and Lemongrass

Poached Free Range Chicken Breast with Ginger and Lemongrass

Delicious and in season....

Serves 4
Prep time 20m
Cooking time 20m

Ingredients

  • 4 free range chicken breasts
  • 10g fresh ginger – cut into thin strips
  • 2 lemongrass stalks
  • 1 fennel – cut into small triangles
  • 2 carrots – cut into small triangles
  • 1 courgette – cut the skin into triangles
  • 1 pak choi – cut the root to separate the leaves
  • 500ml chicken stock

Print

Method

1. Remove all skin, bones and any sinew from the chicken breasts.

2. Heat a wide, heavy bottomed pan and add the chicken stock and bring to the boil.

3. Once boiling, turn down to simmer and add the lemongrass and ginger and leave to infuse for 4-5 minutes.

4. Add the chicken breasts, fennel and carrot and poach gently for 6-8 minutes before adding the courgette and cook for a further two minutes.

5. Now add the pak choi and serve with the chicken with the broth and poached vegetables.

In Season months:


Recipe Types: