Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, versatile juicy poached chicken (for ban ban ji). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Versatile Juicy Poached Chicken (for Ban Ban Ji) is one of the most favored of current trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Versatile Juicy Poached Chicken (for Ban Ban Ji) is something that I’ve loved my entire life. They are fine and they look fantastic.
Poached chicken is tender, soft, juicy, and flavorful. Use our easy, straight-forward recipe for chicken breast or chicken thighs. Growing up, Cantonese Poached Chicken is one of those dishes that was always on the table at family dinners.
To begin with this particular recipe, we have to prepare a few ingredients. You can have versatile juicy poached chicken (for ban ban ji) using 6 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Versatile Juicy Poached Chicken (for Ban Ban Ji):
- Get 2 portions Chicken breast
- Take 1/2 stalk ○ Japanese leek (the green part is fine)
- Make ready 1 piece ○ Ginger (with the skin on)
- Get 800 ml Water
- Make ready 1 tbsp Sake
- Prepare 1/2 heaping teaspoon ●Salt
Man oh man, does poached chicken need a new look. So here's senior food editor Andy Baraghani with three new recipes and can genuinely report: they're tender, juicy, and flavorful despite Because in these recipes, you start the chicken in cold, well-seasoned liquid that guarantees the meat will stay. Poaching chicken is an extremely versatile technique since, once poached, the chicken can be used in a variety of recipes and preparations. I'm familiar with this strategy of ethnic-sounding-food-words cooption.
Instructions to make Versatile Juicy Poached Chicken (for Ban Ban Ji):
- Chop up the leek and ginger roughly and put into a pan.
- Put the 2 pieces of chicken on top. Add the water and sake.
- When it comes to a boil, skim off the scum. You don't have to remove it all as it will be strained later.
- Put a lid on so that it's open a little to avoid the pan boiling over, and cook over low heat for 15 to 20 minutes.
- Take the chicken out and strain the poaching liquid through a sieve to remove the aromatic vegetables and scum.
- It looks like this. Make sure the chicken is completely immersed in the liquid. Add the salt at this point - it should be about as salty as soup.
- When it's cool put it in the refrigerator. The chicken looks like this after a while. Remove any fat from the surface.
- It's turned into a nice clear soup.
- Shred the meat with your hands. If you like the skin, shred it finely.
- Add some sliced cucumber that you've massaged with a little salt, and add Tamotan's banbanji sauce to make banbanji chicken.
- You can also put this chicken on top of hiyashichuuka cold noodles, mix with sweet chili sauce or use in salads.
- If you have it with the sauce from So Delicious Miso Ponzu Sauce Banbanjiit becomes really delicious dish. - - https://cookpad.com/us/recipes/143578-super-delicious-sesame-miso-garlic-sauce
I once worked for a similar chain restaurant where we served The technique works wonderfully for this salad as well, with the added advantage that even the couple tablespoons of juice that get drawn out of the chicken. Poaching chicken tenders can be not only a healthy way of eating but very versatile too. I do this recipe for myself and make different meals out of them. Watch for other great recipes of mine that uses poached chicken as an ingredient (breakfast, lunch, or dinner)that you'll be sure to love! Poaching a chicken (either whole or in parts) is a good way to get juicy, tender chicken without additional fats.
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