I used to be a very organized person, but recently I’ve found it hard to balance things in my life. I feel uninspired, and everything seems to pile up about my nose. This blog, for example, was kept aside while I was cooking very little at home. I should be more active and spontaneous.
Today, as I was eager to get back in the game, Yaseen helped me make lunch. He’s 4 now so I let him use knife (with supervision). He cut some celery and sliced some young ginger for me. We poached chicken breast and top with some black bean and ginger sauce. It’s super easy and quick. In fact, Yaseen could make this dish by himself fine, but slicing chicken and handling spicy sauce needed adult supervision.
You will fall in love with this dish quite easily. Poaching, in my opinion, is the best way for cooking chicken breast which otherwise dry after cooking. The comforting, delicious broth helps maintaining moisture and flavor in the chicken so the ending result gives succulent and sweet slices. This sauce is a leftover-cooking bonus. I made it in bulk and store in refrigerator for other uses like topping on bbq seafood, steamed veggies or accompanying fried rice.
Poached Chicken with Black Bean and Ginger Sauce
Ingredients: (2 Servings)
For Poached Chicken
300 gm chicken breast
1 tsp salt
2 1/2 cup water
1 celery stalk- roughly sliced
2 cloves garlic
A small thumb size fresh young ginger- sliced
For Black Bean and Ginger Sauce
1/4 cup roughly chopped ginger
8 cloves garlic
4-5 green chili (adjust as you like)
2 tbsp sugar
2 tbsp vinegar
2 tbsp black bean sauce
1/2 tsp salt
3/4 cup water
2 tbsp oil
- To poach chicken, bring 2 1/2 cup of water to boil. Once the water is boiling add garlic, ginger, celery, salt and chicken. Cover and cook for 10 minutes or until the chicken is cooked through.
- While the chicken is cooking, make black bean and ginger sauce. Blend garlic. Ginger, and green chili together in food processer until become rough paste.
- In a sauce pan, fry garlic-ginger-chili paste in the oil until aromatic. Add sugar, vinegar, black bean sauce, water and salt to taste. Bring the sauce to boil and simmer further for a few minutes. Turn off the heat and check the seasoning.
- Back to the chicken, once the chicken is cooked, slice the chicken thinly and arrange the slices on the serving plate. Drizzle black bean and ginger sauce on top of the chicken and serve with some cucumber slices.
Poached chicken with black bean and ginger sauce can be served with cooked rice or steam noodle. The chicken is very succulent and moist, and the sauce just lifts everything up. It’s bold but balance, making every slice of chicken breast taste like heaven.
Have a beautiful day,