Soy-Poached Chicken Salad with Sweet Chilli-ginger Sauce


Preparation info

  • Difficulty


  • serves


Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

This recipe combines some interesting components that you’ll find in any Asian grocery store. Poaching chicken in a soy-flavored broth is an old Chinese technique; once made, the broth can be reused by straining, boiling for a couple of minutes, and then storing in the refrigerator for up to 2 weeks or in the freezer. By the way, I’m using the spelling of chilli as it appears on the bottle!


  • 2 poundsbone-in chicken breasts or thighs
  • Soy Poaching Liquid
  • 3 cupsmixed young savory greens, such as spinach, arugula, mustard, and cress
  • ½ poundjicama, parsnips, or kohlrabi, peeled and finely julienned
  • Sweet Chilli-Ginger Sauce


Remove all visible fat and skin from the chicken and discard. Add the poaching liquid to a deep saucepan and bring to a simmer. Add the chicken and simmer gently for 6 to 8 minutes or until the chicken is just cooked through. Turn off the heat and let the chicken stand in the liquid for at least 30 minutes to absorb flavor.

To serve, remove the bones from the chicken and shred or thinly slice the meat. Arrange on plates, along with the greens and jicama. Drizzle with Sweet Chilli-Ginger Sauce and garnish with savory sprouts, if desired.

Garnish if you like with savory sprouts, such as onion or radish

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