Asian Poached Chicken with Dipping Sauces

This methodfor poaching chicken breast guarantees juicy chicken every time!  The ginger shallot sauce is more of a crunchypickle that would also be good with salmon and cured meats.  



2 boneless and skinless chicken breasts (approx. 250g)

GingerShallot Pickle


2 tablespoons of finely grated fresh ginger

Salt and freshly ground black pepper

¼ teaspoon salt

5 tablespoons vegetable oil

Quick Chilli Sauce

1 tablespoon chilli paste

1 tablespoon Sriracha sauce

1 teaspoon soy sauce

1 teaspoon sugar

1 Garlico garlic clove crushed

1 teaspoon grated fresh ginger



Take chicken out of the fridge 30 minutes before cooking.

Fill a saucepan with water to submerge the chicken breast with 5cm extra water coverage above. (NB for a real boost to the chicken, substitute the water for a white wine / water half and half mix, add ¼ cup Roses Lime Cordial and a splash of Fish Sauce).

Bring liquid to a boil.  Place chicken breasts in the liquid, place the lid on and bring back up to the boil.  Remove saucepan from the heat and set aside for 20 minutes or up to 45 minutes.  

Remove chicken from the liquid and slice.  Serve with sauces and rice.

GingerShallot Pickle

Combine and mix ingredients in a bowl.  Set aside for at least 20 minutes while the contents sweat and become more liquidy and the flavours meld.  The shallot will retain its crunch.


Mix ingredients in a bowl and set aside for 15 minutes before eating.



Try both the pickle and sauce together with the chicken, it’s a real taste explosion.

No items found.


Asian Poached Chicken with Dipping Sauces