A tasty Salad of Soy Poached Chicken makes a delicious luncheon dish, particularly good in warm weather. The complex recipe yields exciting results.
Salad of Soy Poached Chicken
Author: John Ash
Recipe type: Salads
- 4 Cups water
- 3/4 Cup dark soy sauce
- 1/3 Cup sugar
- 1/3 Cup Chinese black or Balsamic vinegar
- 4 Tablespoons chopped ginger
- 4 large cloves garlic; bruised
- juice and half the peel of 1 medium orange
- 3/4 teaspoons fennel seed
- 1 large star anise
- 1 piece cinnamon stick (3-inches long)
- 1/4 teaspoon crushed hot chili flakes
- 3 pounds frying chicken; all fat removed (or two large game hens or 3 pounds chicken thighs)
- 3 Tablespoons toasted sesame oil; optional
- 6 Cups mixed savory baby greens (such as endive, arugula, frisee, spinach, etc.)
- 3 medium oranges; peeled, seeded, and sectioned
- toasted sesame seeds
- cilantro sprigs
- 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.
Soy poaching liquid can be used again. Strain, defat and store covered in the refrigerator up to 2 weeks or frozen indefinitely.