Healthy lunches don’t need to be bland with boring flavors. Using the right technique to cook chicken breast makes this dish all worthwhile. The end result is so delicious that you’ll be making seconds.
By Josephine Chan
I came across this recipe by Bill Granger in my ‘almost-forgotten’ recipe collection. Have you ever read a recipe and imagined it to be a boring dish with unattractive colors and boring flavors, especially when the hero ingredient is something that you don’t really like? Yeah, this recipe features the breast part of the chicken which I have always disliked.
BUT BUT BUT …
After tasting this dish, I take back all my words! The simple cooking naturally brings out the generosity of texture and flavor in the chicken breast. This recipe also thought me how to preserve the tenderness and flavor without overcooking the breast! Don’t hesitate to give this recipe a try and I assure you that you will love chicken breast from now on. Best part is – it’s healthy and delicious.
- 100g (3.5 ounces) organic soba noodle, store-bought
- 1 tsp black peppercorns
- 1 spring onion (scallions), roughly chopped
- 2 thick slices of ginger
- 1 tsp sea salt
- 2 skinless, free-range chicken breast fillets (100g each)
- 4 radishes, thinly sliced
- Watercress leaves, for garnish
- 30ml (1 fluid ounce) Japanese soy sauce
- 30ml (1 fluid ounce) mirin
- 2 garlic cloves, finely chopped
- 1 tbsp rice wine vinegar
- Fill a small pot with water and bring to a boil. Add the soba noodles and cook as per packet instructions, until al dente. Drain and rinse with cold water to stop the cooking. Mix all the soy dressing ingredients (except the chopped garlic) in a bowl. Place the noodles on a plate and toss in half the soy dressing.
- In a medium pot, add peppercorns, ginger, spring onion and salt. Then fill with water – ensure sufficient water to cover the chicken breasts later. Bring to a boil over high heat. Once the water is boiling, gently place the chicken breasts into the boiling water. Stir the ingredients to cover the breast. Turn off the heat, cover with a lid and leave to cook in the pot for 45mins.
- Heat some vegetable oil in a pan over medium heat, pour the chopped garlic and saute until lightly brown. Drain and set aside.
- After 45mins, remove breasts from the pot and cut into 1.5 inch slices.
- With a pair of tongs, divide the noodles onto the centre of 2 plates. Top with sliced poached chicken and watercress on top of the noodles. Spoon the fried chopped garlic on top of the chicken slices. Garnish with thinly sliced radishes around the plate. Before serving, spoon the soy dressing over the noodles.
Josephine is a Melbourne-based food blogger with a passion for food and photography. She loves to cook recipes that remind her of her childhood and ignite the classic flavours she has loved from her home in Malaysia. Follow her journey through her blog, Burp! Appetit where she explores and experiment with home-style cooking from Malaysia, Asia and rest of the world.