Healthy! Super Moist Boiled Chicken with Peanut Sauce

Boiling is a super healthy way to cook chicken breast, but how long do you boil the chicken?

Of course you can boil it until the chicken is dead. However, in my opinion, it is super dry to eat…. well still edible, I guess….

Today, I would like to introduce my way of boiling chicken. I boil it only for 2 minutes and then just leave it for for 1 hour. Technically the chicken will be cooked in the residual heat. I found this way makes the chicken super moist!

Boiled Chicken a little bit of soy
Healthy! Super Moist Boiled Chicken with Peanut Sauce

I would also like to introduce my peanut butter sauce to go with my super moist boiled chicken. I created it, just because I had a leftover peanut butter in the kitchen…( Well, I believe I am not the only one who has it after trying to make satay chicken?). However, it came out great!

This boiled chicken is super versatile. You can use it for salad, sandwich or you can enjoy it with a lot of different sauces. Furthermore, it is super healthy!

Hope you like it and add it onto your regular menu…. 🙂

Ingredients:

1 Chicken Breast – skinless and boneless

2 pinches of Sea Salt for Chicken Breast

800 ml of Water

2/3 Teaspoon of Sea Salt

1 Teaspoon of White Wine or Cooking Sake

For Peanut Sauce

1 Tablespoon of Peanut Butter – no added sugar

1 Tablespoon of Lemon Juice

1/2 Tablespoon of Soy Sauce

1 Teaspoon of Dark Sugar

1 Teaspoon of Sesame Oil

1 Tablespoon of Chicken Broth left over after boiling chicken

Coriander  – chopped for topping

Method: 

  1. Sprinkle 2 pinches of sea salt over chicken breast. Wrap the chicken with paper towels.  Leave it for about 20 minutes at room temperature.
  2. Bring water to a boil and add sea salt and white wine. Place the chicken breast into the boiling water and reduce the heat to medium. Keep cooking for 2 minutes. Turn the heat off.  Put a lid on. Leave it for minimum 1 hour.
  3. Making peanut sauce. Place peanut butter, lemon juice, soy sauce, dark sugar and sesame oil in a bowl. Mix all together. Pour the remaining chicken broth from the boiled chicken to make the sauce to the consistency of your liking.
  4. Slice the boiled chicken and arrange it on the serving plate. Serve it with the peanut sauce and chopped coriander on top.

The remaining chicken broth is full of flavor, so do not throw it away! I normally use it to make soup!

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My Tom Kha Gai (Thai Chicken Coconut Soup)

Tom Kha Gai_a little bit of soy

When I eat out and find something tasty, I always think how I can recreate it at home using easily accessible ingredients.

Tom Kha Gai was one of the dishes. I always loved this spicy and creamy Thai Chicken Coconut Soup and wanted to make it at home. The problem was galangal and lemongrass, which are not really common here in Australia. I tried a few attempts using common ingredients, which were “Good”, not “Delicious”.

And, a couple weeks ago, I suddenly made the “Delicious” version of Tom Kha! I seriously do not know what happened, but it came out really GREAT!

In this recipe, I use lemon rind and ginger instead of lemongrass and galangal.

This Tom Kha Gai has a lot of veggies, so that a bowl of this soup becomes a complete meal.

Hope you enjoy this super easy Tom Kha Gai.

 

Ingredients (Serving 4):

For Chicken:

1 Chicken Breast – cut into chunks

1 teaspoon of Cooking Sake (or White wine)

2 teaspoons of Fish Sauce

A pinch of Sea Salt

For Broth

900ml Water

50ml Cooking Sake (or White wine)

1 Lemon and the Rind

1 leaf of Kaffir Lime

15g of Ginger – peeled and cut into julienne

2 cloves of Garlic – finely chopped

1 bird’s eye chili-  finely sliced (remove seeds if you prefer not hot)

A pinch of Sea Salt

1 Tablespoon of Fish Sauce

270ml good quality Coconut Cream

5 leaves of Basil – sliced

For Vegetables – any veggies left in the fridge will be fine! These are what I used;

1 Onion – sliced

6 Mushrooms – cut into 4

100g Green Beans

8 Okra – trim the head and cut lengthwise into half

1/2 Red Capsicum – cut into strips

6 Brussel Sprouts – cut into half

250g Beansprouts

Method:

  1. In a small bowl, marinade chicken breast with cooking sake, fish sauce and a pinch of sea salt for about 20 minutes.
  2. In a large pot, place water, cooking sake, lemon rind, kaffir lime leaves, ginger, garlic and chili. Bring it to boil. Reduce the heat once it is boiled and simmer it for 20 minutes to make the broth fragrant.
  3. Add the marinaded chicken (Method 1) including the liquid into the pot. Cook it for 5 minutes.
  4. Add all vegetables (except beansprout) into the pot and a pinch of sea salt. Cook it for about 10 minutes or until the brussel sprouts are cooked.
  5. Remove the lemon rind, kaffir lime leaves. Add 1 tablespoon of fish sauce, coconut cream and basil leaves. Squeeze 1/4 of lemon and simmer it for another 5 minutes.
  6. Place 1/4 beansprouts in each serving bowl. Pour the Tom Kha Gai over the the beansprouts. Serve while hot with lemon wedges.