Ginger-poached chicken with coriander dressing
one and a half cup chicken stock
twelve slices ginger
two x two hundred grams breast fillets, trimmed
hundred and seventy five grams brocolini, trimmed
ninety grams tahini
two tablespoons water
two tablespoons lemon juice
two teaspoons white wine vinegar
one clove garlic, crushed
half a cup coriander leaves
quarter cup flat-leaf parsley
sea salt and cracked black pepper
one// Place stock, ginger and chicken in a large saucepan over medium heat. Bring to the boil, then reduce heat to simmer. Simmer for six minutes then add the brocolini and cook for a further three minutes or until chicken is cooked through and brocolini is tender. Remove chicken from pan and slice.
two// To make the coriander dressing, place the tahini, water, lemon juice, vinegar, garlic, coriander, parsley, salt and pepper in a blender and blend until smooth.
three// Place the chicken on plates with the brocolini and spoon over the coriander dressing.
n. Every day, every meal
vb. Written by two food makers Stephanie and Emily