Name: Poached chicken with ruby grapefruit salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 1/2 cup (625ml) water; 2 1/2 cup (625ml) chicken stock; 700 gram chicken breast fillets; 4 ruby grapefruits (2kg); 1 red onion (100g), cut into thin wedges; 4 green onions, sliced thinly; 2 fresh small red thai chillies, sliced thinly; 1 cup coarsely chopped fresh coriander; 1/4 cup (35g) roasted unsalted peanuts; 100 gram baby spinach leaves; 2 clove garlic, crushed; 1 tablespoon grated palm sugar; 1 tablespoon lime juice; 1 tablespoon light soy sauce

Poached chicken with ruby grapefruit salad

Poaching chicken in this way keeps the meat lovely and moist. Make sure you cover with a tightly fitting lid to prevent too much liquid from evaporating, and simmer, rather than boil. Boiling will make the chicken tough.

Ingredients

2 1/2 cup (625ml) water

2 1/2 cup (625ml) chicken stock

700 gram chicken breast fillets

4 ruby grapefruits (2kg)

1 red onion (100g), cut into thin wedges

4 green onions, sliced thinly

2 fresh small red thai chillies, sliced thinly

1 cup coarsely chopped fresh coriander

1/4 cup (35g) roasted unsalted peanuts

100 gram baby spinach leaves

2 clove garlic, crushed

1 tablespoon grated palm sugar

1 tablespoon lime juice

1 tablespoon light soy sauce

Method

1.Combine the water and stock in large frying pan; bring to a boil. Add chicken; return to a boil. Reduce heat; simmer, covered, about 10 minutes or until cooked through. Cool chicken in poaching liquid 10 minutes. Remove chicken from pan; discard poaching liquid. Slice chicken thinly.

2.Segment peeled grapefruit over large bowl to catch juice; add grapefruit segments to bowl with chicken, onions, chilli, coriander, nuts and spinach.

3.Place remaining ingredients in small jug; whisk until sugar dissolves. Pour dressing over salad; toss gently to combine.

Brown sugar can be used in place of palm sugar.
Note

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Ingredients

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