RECIPE: Poached Chicken with Ginger and Mushroom Soup
SO your New Year's resolution is on day 3? How are you doing? Hopefully you are staying on track!? I for one welcome the lighter eating after all the treats for the holidays.
Here is a recipe we tried from Bon Appetit to lighten up and stay on track. The dish was quite welcome at our home after all the holiday eating craziness. But come Monday we will be trying the Fast Metabolism Diet for 28 days. This recipe actually would work on phase 2, and if you add noodles it could work on phase 1.
It doesn't take too long to make and uses no oil, but a simple poaching technique. If you are missing noodles, you can add some rice or glass noodles toward the end of cooking time, but I would pre-boil them a little before throwing them in. Otherwise they absorb too much of the delicious broth that you are going to want to slurp up all on it's own.
Poached Chicken with Ginger and Mushroom Soup
adapted by Bon Appetit
1 1/2 lb. boneless chicken breasts
3 tsp. "Better than Bouillon"- chicken flavor
6 cups water
3 bay leaves
5 allspice pods
1 tsp. salt
1 head of garlic, some of the skin removed and sliced in half horizontally in two
8 oz. shitake mushrooms, bottoms removed, caps cleaned and sliced
1 fresh red chili pepper, finely sliced
1 1/2" piece of ginger, peeled and minced
1 1/2 tsp. white vinegar
1 Tbsp. soy sauce
ground black pepper
minced cilantro and scallions for garnish
In a large, deep fry pan that has a lid or large stock pot pour in the water and bouillon flavoring and combine. Heat on medium high flame, and add the sliced head of garlic, bay leaves, allspice and salt. Place the chicken breasts in the liquid and cover the pan. Poach the chicken, covered, for about 17-20 minutes. Time will depend on how thick your breasts are. You want the center to be just cooked through but not over done. So check the chicken breasts after 10 minutes at the center. Turn them over and cover if they are still to pink in the center.
Once cooked through, pull out the chicken and take the broth off the heat. Shred or slice the chicken and set aside. Pour the broth through a fine sieve into a bowl. Discard the material in the sieve. Pour the broth back in the pan. Add the mushrooms, ginger, chili, white vinegar, soy sauce and ground pepper. Simmer on medium high heat for about 10-15 minutes. Adjust seasoning and add the shredded chicken. Simmer until the meat is just heated through.
Pour the broth in bowls and garnish the top with cilantro and scallions. Enjoy with some whole grain bread or brown rice with a drizzle of soy sauce.