Poaching is one of the healthiest cooking techniques. Learn how to use the poaching liquid to make great sauces to compliment the meal.
Learn the difference between poaching, simmering, and boiling. Poaching will provide you with tender and juicy proteins, quick and easy.
Follow along directions for poaching chicken with a finishing orange sauce.
- 2 boneless, skinless chicken breasts
- 2-3 cups vegetable broth
- 1 inch piece of gingerroot
- Juice of two oranges
- 2 scallions, chopped
- ½ head savoy cabbage
- 2 tsp arrowroot
- 1 tsp grated orange peel
- ½ tsp coconut aminos
- 2 Tbs. sherry
- 1 tsp finely grated fresh ginger
- 1 orange, sectioned
- Watermelon daikon radish (optional)
- Cut chicken breasts into strips. Peel gingerroot. Chop scallions and cabbage.
- Bring broth, gingerroot, orange juice, and scallions to a light simmer. Poach chicken in mixture for 5 minutes. Discard gingerroot and continue poaching until chicken is cooked, about 15 minutes.
- Using a slotted spoon, remove chicken from pan, cover and keep warm.
- Add the cabbage to the liquid and cook for 5 minutes, until wilted. Using a slotted spoon, remove immediately and place in colander. Remove excess liquid.
- Increase heat about ¼, add arrowroot, orange peel, coconut aminos, orange segments, sherry, and grated ginger. Stir and cook until sauce is reduced and thickened.
- Arrange the cabbage on serving plates. Put the chicken on top and spoon the sauce over the chicken.