Since coming home, I’ve been trying to get back into a healthier lifestyle. Having eaten lots of oily, fried and spicy BUT ultra ultra delicious foods in Kuala Lumpur, I need to give my body and mind a bit of a break. Wait! Did I just said that? LOL 🙂 On top of it, I’ve also put on a massive MASSIVE 3 kilos – so I am feeling a wee bit over weight at the moment too 😦 How am I getting into my Chinese Cheongsam this Feb?
Must eat healthy – oh well, at least some level of healthy food 🙂 HAHAHA
I came across this recipe in my ‘almost-forgotten’ recipe collection. Have you ever read a recipe and imagined it to be a boring dish with unattractive colors and boring flavours, especially when the hero ingredient is something that you don’t really like? Yeah, this recipe features the breast part of the chicken which I have always disliked.
BUT BUT BUT …
After tasting this dish, I take back all my words! The simple cooking naturally brings out the generosity of texture and flavour in the chippee breast. This recipe also thought me how to preserve the tenderness and flavour without overcooking the breast! Don’t hesitate to give this recipe a try and I assure you that you will love chippee breast from now on. Best part is – it’s healthy and delicious.
“Finally! I’ve done justice to our chickens – it’s so easy to appreciate the breasts once you know how to cook them. Bye Bye rough, tough, dry meat.”
Poached Chicken and Soba Noodle Salad with Soy Dressing (adapted from Bill Granger’s Bill’s Food)
100g organic soba noodle, store-bought
1 tsp black peppercorns
1 spring onion (scallions), roughly chopped
2 thick slices of ginger
1 tsp sea salt
2 skinless, free-range chicken breast fillets (100g each)
4 radishes, thinly sliced
Watercress leaves, for garnish
30ml Japanese soy sauce
2 garlic cloves, finely chopped
1 tbsp rice wine vinegar
1. Fill a small pot with water and bring to a boil. Add the soba noodles and cook as per packet instructions, until al dente. Drain and rinse with cold water to stop the cooking. Mix all the soy dressing ingredients (except the chopped garlic) in a bowl. Place the noodles on a plate and toss in half the soy dressing.
2. In a medium pot, add peppercorns, ginger, spring onion and salt. Then fill with water – ensure sufficient water to cover the chicken breasts later. Bring to a boil over high heat. Once the water is boiling, gently place the chicken breasts into the boiling water. Stir the ingredients to cover the breast. Turn off the heat, cover with a lid and leave to cook in the pot for 45mins.
3. Heat some vegetable oil in a pan over medium heat, pour the chopped garlic and saute until lightly brown. Drain and set aside.
4. After 45mins, remove breasts from the pot and cut into 1.5″ slices.
5. With a pair of tongs, divide the noodles onto the centre of 2 plates. Top with sliced poached chicken and watercress on top of the noodles. Spoon the fried chopped garlic on top of the chicken slices. Garnish with thinly sliced radishes around the plate. Before serving, spoon the soy dressing over the noodles.