POACHED CHICKEN, WITLOF, MISO & CORIANDER
Cook & Prep time: 30 minutes
Serves 2
Ingredients:
Poached Chicken:
- 2 chicken breasts
- 1 litre of chicken stock
- 2 cloves of garlic, peeled and halved
- ¼ bunch of spring onions, finely sliced
- Ginger peelings from dressing prep
- Coriander stems from salad prep, finely chopped
- 1 tablespoon honey
- 1 navel orange
Salad:
- ¼ bunch of spring onions, finely sliced
- 2 witlof bulbs, leaves picked
- ¼ bunch of coriander, leaves picked
- 2 red radishes, finely sliced
- ¼ red cabbage, core removed and finely shredded
- ½ long red chilli, sliced finely
- ¼ cup fried shallots
Dressing:
- 1 tbsp miso paste
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp lime juice
- 1 tbsp water
- 2cm x 2 cm piece of ginger
- ½ clove of garlic
- ½ a long red chilli
- ¼ bunch of coriander
Mayonnaise:
- 3 tbsp mayo
- 2 tsp mandarin juice
- 1 tsp soy sauce
Method:
In a large saucepan, add the stock, garlic, ginger, spring onions & coriander stems. Bring the liquid to the boil then place the chicken breasts in the pan, seal with a lid and turn the heat off. Leave for 20 minutes.
In a small bowl combine the mayo, soy and mandarin juice. Set aside.
In a blender or small food processor add the miso, soy, honey, lime juice, water, ginger, garlic, chilli & coriander. Blitz to a pesto consistency.
In a large bowl, add the witlof, red cabbage and 4 tbsp of the dressing. Mix, split evenly into two bowls and garnish with coriander, radish, chili, spring onions & fried shallots.
After 20 minutes, remove the chicken from the stock, slice and place on top of the salad. Drizzle with the dressing, add some mandarin mayo to the salad & garnish with fried shallots.