Easy Dinners, Main Meals

poached chicken with garlic and chives

{gluten, dairy, soy, egg and nut free}

One of the things I have missed the most since starting the RPAH elimination diet is asian flavours and spices galore. I love using tamari (wheat free soy sauce) and ginger. So much ginger. And I made a cracking pepper beef stir fry with oyster sauce. So salty and peppery and delicious. But no more. Alas.

This poached chicken with chives and garlic actually does a great job of pretending to be authentically asian. Hey, it may not have all the additional flavours and depth one is used to when eating Vietnamese, BUT it is really yummy and fresh and reminds me of pork and chive dumpings. Now that is an idea for another failsafe creation (minus the pork which isn’t failsafe).

poached chicken with chives and garlic with rice paper rolls.

This poached chicken with chives and garlic goes with my rice paper roll recipe, but would also be great on a sandwich, in a salad, on top of a veggie stack of some sort, even in a green taco (cause you know how much I love putting things into the blessed green taco aka iceberg lettuce leaf). It would be really smashing with a dollop of old-school mayo too. Yum!

If you’ve never poached anything before. Don’t fear. I had never done it before until about a year ago, when I though “what the heck, I’ll give it a whirl”. It seemed a strange notion to put chicken in water. Weird. Would it go soggy and be water logged?

Well I can safely tell you that it won’t get soggy or water logged. It’s a really healthy (requires no oil for frying) method and is easy to master.

Have a crack at this poached chicken and let us know how it goes. We love to hear feedback, even if you’ve altered the recipe to suit dietary needs or preferences.

Poach you later,

Laura McDonald - Simply Failsafe author and creator

poached chicken with chives and garlic
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
  • 1 free range chicken breast
  • 1 stick celery
  • 2 cloves garlic, cut in half
  • 2 x stems parsley*
  • 2 tbsp chives, chopped finely
  • Salt
  • Water
Instructions
  1. Fill a small saucepan with cold water 3/4 full and add chicken breast, celery sticks, garlic and parsley stems.
  2. Bring to the boil and simmer for 10min. Take off heat and let it sit in the water until it’s cooked through (depending on the size, another 10-15min).
  3. Rest for a few minutes and using two forks, shred the meat and place in a bowl.
  4. Take the garlic out of the saucepan, peel any skin off and mash into the chicken.
  5. Add the chopped chives and a pinch of salt. Stir to combine.
Notes
*omit parsley if you are sensitive.

 

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