Poached chicken and beansprouts

This dish was inspired by ‘Ipoh Taugeh Chicken’ which we had back in Malaysia over Christmas.   Taugeh chicken as I know it is poached chicken (with a lovely soy/sesame seed dressing), served with beansprouts (also in a similar dressing) and kuey teow noodle soup.  

For dinner tonight, I poached chicken supreme and then stir fried the cooked chicken with beansprouts.  The dish is devoid of any strong flavours and perfect if you’re feeling slightly under the weather.   I cooked rice with some of the poaching liquid, which I then served with the chicken and beansprouts. There’s plenty leftover tomorrow for Hubby’s dinner.   

Ingredients: (serves 2)
  • 1.5l cold water
  • 1 inch ginger, peeled and crushed
  • 1 clove of garlic, peeled and crushed
  • 2 chicken supreme, skinless
  • 1 tbsp vegetable oil
  • 1 serving portion of beansprouts (roots removed)
  • 2 tbsp kicap manis (dark soy)
  • 1 tbsp oyster sauce
  • 1 tbsp chinese rice wine
  • a pinch of sugar
  • a pinch of ground white pepper
  • salt to taste
  • a good handful of chopped coriander
Method
  1. Pour water in a medium pot and add in the ginger and garlic
  2. Place on the stove, turn on the heat and bring to a boil
  3. Once water is boiled, place chicken in the pot, put the lid on and turn off the heat.  Leave to cook for 20 minutes
  4. After 20 minutes, remove chicken from the pot (reserve poaching liquid to cook rice or for stock) onto a plate
  5. Slice the chicken into bite-size portion
  6. Fish out the garlic and ginger from the stock and slice them
  7. Heat oil in a wok and fry the garlic and ginger for 30 seconds
  8. Add the chicken and beansprouts
  9. Add the soy, oyster sauce, rice wine and about 50ml of the poaching liquid
  10. Stir for a minute, season with sugar, salt and pepper
  11. Give the chicken and beansprouts another stir for a minute
  12. Turn off the heat and garnish with chopped coriander
  13. Serve with rice
 

 

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