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Ginger Poached Chicken And Spring Vegetable Salad

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Ginger Poached Chicken And Spring Vegetable Salad

Tantalising spring flavours make this salad deliciously refreshing. This one proved to be the hit of the day my kitchen. See the variations at the end of the recipe for more ways to serve this great salad.


  • 1 double breast chicken, skin removed
  • 1 litre chicken stock (or use water)
  • ½ cup mirin or sweet Sherry
  • 5 cm piece fresh ginger, peeled and sliced
  • 1 crisp carrot, peeled
  • 4 spring onions, trimmed
  • 50 grams snow pea or bean sprouts
  • 1 cup roasted peanuts
  • ½-1 red peppers, finely sliced
  • ½ cup chopped chives
  • 270 grams dried soba noodles
  • 2 shallots, peeled and finely chopped
  • 2 tblsp white wine vinegar
  • 1 tblsp tomato sauce
  • 1 tblsp freshly grated ginger
  • ½ cup light olive oil
  • 2-4 tblsp Japanese soy sauce


Ginger Poached Chicken

  1. Put the chicken stock, mirin and ginger into a lidded saucepan or frying pan and bring slowly to the boil. Add the chicken and poach gently for 20-25 minutes or until cooked through.
  2. Remove from the liquid, place on a plate, cover and allow to cool. Chill. The cooking liquid can be used to make a chicken and corn soup if wished.


  1. Finely shred the chicken into the tiniest pieces. Peel the carrot into thin strips and then shred the strips. Alternatively grate. Finely slice the spring onions. In a bowl toss together the chicken and vegetables, peanuts, chives and dressing and set aside to marinate.
  2. Cook the noodles in boiling salted water for 4 minutes or until tender. Drain well and refresh in cold water to stop the cooking. Drain well and add to the salad ingredients. Serve soon after making.


  1. Into a lidded jar put the shallots, vinegar, tomato sauce, ginger, oil and soy sauce and shake well to mix. Season if wished.

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