Do you ever get stuck in a cooking rut? Using the same recipes, same cooking methods?
For a long time, grilling was my cooking method of choice when it came to chicken. Or possibly even oven baking. But then I discovered poaching, and boy has it been a game changer. The meat is tender, there are no messy grills to clean, and there is usually enough leftover for sandwiches through the week.
It is also a great option to add to salads.
Sometimes I poach the chicken in stock, other times water – with a bunch of herbs, ginger and garlic.
On this occasion, I poached the chicken in stock with a little miso paste. I then shredded the chicken and used it to create a Japanese-inspired miso chicken salad. With wombok, cucumber and radish for crunch, drizzled with a miso / mirin / soy dressing, and finished with a sprinkle of sesame seeds.
We served this for dinner a little while back, and I’ve also had it for lunch on multiple occasions since then. I love that it can be thrown together easily, with minimal fuss, and that it is a little different than my regular salad styles.
Definitely a winner in my book…and a great reminder to get out of my comfort zone in the kitchen!
| Servings |
servings
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- 500 ml chicken stock
- 1 tbs white miso paste
- 2 chicken breasts
- 2 cups shredded wombok
- 6 radishes thinly sliced
- 1 cucumber sliced
- sesame seeds to serve
- 1 tsp white miso paste
- 1 tbs mirin
- 1 tsp soy sauce
- 1 tsp sesame oil
Ingredients
Dressing
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- Place stock and miso paste in a small saucepan. Add the chicken (adding some additional water if necessary to cover). Bring to the boil over a medium heat, then reduce to a simmer. Cook for 12 to 15 minutes, then cover and set aside in the poaching liquid. Allow to cool a little, then shred.
- Meanwhile, divide the salad ingredients amont two serving bowls. Top with shredded chicken.
- To make the dressing, whisk together the miso, mirin, soy and sesame in a small bowl. Drizzle over salad, and sprinkle with sesame seeds.