Poached chicken on early greens
A simple preparation that features boneless chicken breasts poached in an aromatic liquid. The flavour-infused chicken is then served over young lettuce, and the entire dish is drizzled with a bright Asian-style dressing. Perfect for early-season alfresco dining.
1-2 fresh hot chilies, finely chopped (use rubber gloves when working with chilies; if you remove the membrane and seeds, they will be milder)
3 cloves garlic, minced
2 tbsp. (30 mL) light brown sugar
1 tbsp. (15 mL) rice vinegar
3 tbsp. (45 mL) fresh lime juice
3 tbsp. (45 mL) fish sauce
Whisk together all ingredients in a small bowl to combine well. Set aside.
3 coriander stems, roots intact, ends trimmed
1 tbsp. (15 mL) black peppercorns
4 slices fresh ginger root
2 green onions, coarsely chopped
½ lemon, thinly sliced
1 cup (250 mL) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
1 tbsp. (15 mL) salt
4 boneless chicken breasts
4 cups (1 L) young lettuce
1 cup (250 mL) sugar snap peas or snow peas, blanched, refreshed in ice water
8 asparagus spears, trimmed, blanched, refreshed in ice water
½ cup (125 mL) coriander leaves
¼ cup (60 mL) mint leaves
Fresh lime wedges
Place coriander, peppercorns, ginger, onions, lemon, wine and salt in a large saucepan. Add 8 cups (2 L) of water and bring to a boil over high heat.
Add chicken breasts and give a quick stir; turn off heat and cover with a tight-fitting lid. Allow chicken to poach for 2 hours.
To serve: Evenly distribute lettuce, peas and asparagus among four plates. Remove chicken, pat dry and slice on the diagonal into ½-inch (1-cm) pieces. Place atop greens and generously drizzle dressing over each serving. Garnish with coriander, mint and lime. Serve immediately.