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

Salad of Soy Poached Chicken
Prep time
Cook time
Total time
Recipe type: Salads
Cuisine: Thai
Serves: 6
  • 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
  1. 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.
  2. Add chicken or game hens and gently simmer covered for 35 minutes (12 minutes if using thighs).
  3. 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.
  4. Remove skin and bones from chicken and discard.
  5. Lightly paint meat with sesame oil, if using, and slice meat into long strips.
  6. Arrange greens attractively on 6 plates with orange segments.
  7. Carefully strain cooled poaching liquid and drizzle a tablespoon or two over greens and top with sliced chicken.
  8. 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.

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