cook | mint

By MANDY SINCLAIR

Poached chicken & mint salad

1 litre water
1 cup Chinese cooking wine
¼ cup soy sauce
4 garlic cloves, chopped
sliced ginger
4 chicken breast fillets
mint salad
1 cup mint leaves
1 cup coriander leaves
2 lebanese cucumber, shredded
3 green onions (shallots), shredded
2 celery stalk, cut into matchsticks
2 tbsp poaching liquid
2 tsp white sugar
1 tsp sesame oil
1 tsp soy sauce
1 tsp white vinegar
pinch of chilli flakes

1.  Combine water, wine, soy, garlic and ginger in a large saucepan. Bring to boil. Reduce heat to low and simmer for 30 mins. Add chicken and poach gently for 10 mins. Remove from heat and leave chicken in stock for 10 mins.
2.  Meanwhile make salad. Toss together mint, coriander, cucumber, onion and celery. Whisk together poaching liquid, sugar, oil, soy, vinegar and chilli.
3.  Remove chicken from stock and cool slightly. Using your fingers shred chicken and add to salad with dressing. Toss to combine.

Serves 4

tip ….
To re-use stock, strain and discard solids. Place stock in an airtight container and freeze. When ready to use, thaw, add more aromatics and boil for 10 mins before poaching chicken.

try this ….
Mushy minted peas – Combine 3 cups frozen or fresh peas, 1 cup chicken stock, 2 cups water and a few sprigs of mint in a saucepan. Boil for 5 mins, until peas are tender. Strain, reserve ½ cup cooking liquid. Discard solids. Place peas and reserved liquid in a blender and blend until just chopped.

Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS

Posted on 1st February 2011 and filed in cook
Tags: herbs, mint, recipe, salads

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