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Poached Chicken with Chili Sauce

Prep Time1 hour
Cook Time1 hour 10 minutes
Course: Main Course
Cuisine: Japanese
Servings: 2 people

Ingredients

  • 2 chicken breasts
  • 1000 cc water (for poaching)
  • 4 stalks scallions
  • 1/2 ginger root
  • 2 tbsp sake
  • green part of a leek

Chili Sauce

  • 1 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 tsp sugar
  • 2 tsp chili oil (adjust depending on your spice tolerance)
  • 1 tsp grated ginger (ginger paste works fine!)
  • 2 tbsp fried garlic
  • 2 tbsp water used for poaching
  • 1 tbsp sesame seeds
  • black pepper

Instructions

  • Put water into a large pot, add sliced ginger root and leek, and bring to boil.
  • Add chicken breasts, turn off the heat, and leave it for an hour.
  • In the meantime, mix the sauce ingredients together (except for water used for poaching) and chop scallions.
  • Once chicken is done, take them out, and slice them into small pieces.
  • Add the water used for poaching into the sauce mix.
  • Put chicken on a plate, garnish it with scallions, and pour the sauce on top. (I love eating this with some lettuce, so I usually chop some romaine lettuce and put the chicken on top of that!)