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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

For the salad

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


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.