Salad Of Soy Poached Chicken

Recipe Ingredients

4 cups	948ml	Water
3/4 cup	177ml	Dark soy sauce
1/3 cup	65g / 2.3oz	Sugar
1/3 cup	78ml	Chinese black or balsamic vinegar
4 tablespoons	60ml	Ginger - chopped
4		Garlic - bruised
1		Orange, juice of (medium)
1		Orange, peel of (medium)
3/4 teaspoon	3.8ml	Fennel seed
1 teaspoon	5ml	Star anise (large)
1		Cinnamon stick (3")
1/4 teaspoon	1.3ml	Crushed hot chile flakes
3 lbs	1362g / 48oz	Frying chicken - fat removed or two large game hens or 3 pounds chicken thighs skin removed
3 tablespoons	45ml	Toasted sesame oil - optional
6 cups	660g / 23oz	Mixed savory baby greens such as endive, arugula, frisee, spinach,
3		Oranges peeled - seeded, sectioned (medium)
		Garnish
		Toasted sesame seeds
		Cilantro sprigs

Recipe Instructions

Heat the water, soy sauce, sugar, vinegar, ginger, garlic, orange juice and peel, and dry spices in a pot large enough to hold liquid and chicken. Simmer covered for 5 minutes.

Add chicken or game hens and gently simmer covered for 35 minutes (12 minutes if using thighs). Allow chicken to stand off heat for 20 to 25 minutes or longer. The longer it stands the more color and flavor from poaching liquid will be absorbed. Remove skin and bones from chicken and discard. Lightly paint meat with sesame oil, if using, and slice meat into long strips.

Arrange greens attractively on 6 plates with orange segments. Carefully strain cooled poaching liquid and drizzle a tablespoon or two over greens and top with sliced chicken. Garnish with sesame seeds and cilantro sprigs.

Note: Soy poaching liquid can be used again. Strain, defat and store covered in the refrigerator up to 2 weeks or frozen indefinitely.

Source:
JOHN ASH SHOW #JA9764

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