Poached Chicken Breast with Creamy Sesame Soy Sauce
Ingredients for 4 portion(s)
- 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
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.
Used products in this recipe
Ingredients for 4 portion(s)
- 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
