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kikkoman

Poached Chicken Breast with Creamy Sesame Soy Sauce

Ingredients for 4 portions Per portion: 2432 kJ / 581 kcal
600 g chicken breast fillet Stock for poaching 1 l chicken stock (or water) 5 g fresh ginger root 1/5 leek a pinch of salt Creamy sesame soy sauce 45 g sesame seeds, roasted but not browned 5 tbsp. Kikkoman Stir-fry sauce 120 ml peanut or soy oil a pinch of sugar For the salad ¼ crispy lettuce ½ onion ¼ cucumber ¼ bunch of chives ¼ bunch of coriander

Ingredients for 4 portions

Per portion: 2432 kJ / 581 kcal

600 g chicken breast fillet

Stock for poaching

1 l chicken stock (or water)
5 g fresh ginger root
1/5 leek
a pinch of salt

Creamy sesame soy sauce

45 g sesame seeds, roasted but not browned
5 tbsp. Kikkoman Stir-fry sauce
120 ml peanut or soy oil
a pinch of sugar

For the salad

¼ crispy lettuce
½ onion
¼ cucumber
¼ bunch of chives
¼ bunch of coriander

Preparation

Preparation time: 30 mins

Put the chicken stock, ginger slices, leek and a pinch of salt in a pan and bring to the boil. Add the chicken breast whole and cook. Keep the temperature of the cooking stock at 80-90°C. Then remove the chicken from the pan and keep warm.

To make the sesame soy sauce, mix together the roasted sesame seeds and Stir-fry sauce and puree. Gradually add the peanut (or soy) oil and continue blending until an emulsion is created. Add a pinch of sugar if you like.

Cut the lettuce, onion, cucumber and chives into strips and place in water briefly. Drain well and arrange on a plate. Cut the chicken into 3-4 mm thick slices and arrange on top of the salad. Pour the sesame soy sauce on top and garnish with coriander. If you like, you can also garnish with a few halved cherry tomatoes to add colour.

Tip! You can serve this dish hot or cold.