Don’t underestimate the wonders of a poached chicken. Hainanese chicken, for example, relies on a clever dunking technique to achieve soft and tender flesh. White-cut chicken and bang bang chicken also sees the chook simmering in a gentle bath of Shaoxing wine and ginger; while our salads call for simply cooked meat to bulk out fresh and vibrant chicken salads.
Dainty Sichuan’s bang bang chicken (bang bang ji)
Victor Liong’s white-cut chicken, aromatic chilli oil and peanuts
Chicken noodle salad with turmeric-lime dressing
Little Valley’s miso-poached chicken and ham salad with chilli dressing
Shane Delia’s poached chicken salad with harissa, eggplant, spring onion and tahini
Poached chicken, broad bean, radish and young garlic salad
Poached chicken and millet salad with peas and mint
Soy-poached chicken, brown rice and shiitake mushrooms
Sunda’s masterstock-poached chicken with ginger and spring onion relish
