Poached Chicken Breast with Lemongrass and Ginger
Chicken breast is often known as one of the most versatile and easy-to-cook food stuff in today’s world.
Besides being really tasty, the meat, when deboned and skinned, is really filling, satisfying to the taste buds, and extremely nutritious.
Chicken is a rich source of Vitamin B and proteins, and it can be added to recipes quite easily to make them more protein-rich. It is advised by most doctors to eat about 4 oz. of chicken breast at a go (120 gm. or the size of a pack of cards).
2 chicken breasts, sliced horizontally in half
1 lemon, sliced thin
1 ½ cup chicken stock (if you are using store-bought chicken stock, make sure it is low-sodium)
1 inch ginger, sliced into large chunks
2 stalks of fresh cilantro
1 tsp. chopped scallions
Salt to taste
Black pepper to taste
In a nonstick pan, lay the chicken breast pieces down flat. Arrange the pieces of lemon over the chicken, followed by the ginger slices and the cilantro stalks. Pour the chicken stock over the chicken gently, so that the chicken is half covered.
Cover the pan tightly, and put over simmering heat for 25-30 minutes, not opening the lid. Once the time is over, let the chicken rest for 5-10 minutes more, before removing the lid.
Remove the chicken pieces, and strain the remaining stock to remove the cilantro, ginger and lemon pieces. Serve the chicken with the strained stock, and sprinkle with scallions, along with some salad in the side.
In this recipe, we have poached chicken breast in a flavorful liquid with hits of lemon and ginger, and ideally you should serve it with a big helping of greens.
There is very little oil in this recipe, making it ideal for people looking for something tasty but at the same time filled with flavors. Chicken breasts can also be substituted with white fish in this recipe, which is also a great source of protein.