A refined Cantonese classic where the dipping sauce is the star. The sophisticated notes of sand ginger and shallots in our Aromatic Soya elevate the silky, poached chicken to a gourmet level.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Servings: 2-4 People
Ingredients
- 2 tbsp Kun Taste Studio Aromatic Soya
- 150g buckwheat (soba) noodles
- 1/2 cucumber, julienned
- 1/2 cup shelled edamame
- 2-3 radishes, thinly sliced
- Dressing: 1 tbsp lime juice, 1 tsp honey, 1 tsp sesame oil (optional)
Instructions
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Poach: Submerge the chicken in a pot of water with ginger slices and scallion stalks. Bring to a boil, then immediately turn the heat to the lowest setting. Simmer for 20-25 minutes until just cooked through.
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Ice Bath: Carefully remove the chicken and plunge it into a bowl of ice water for 5 minutes. This stops the cooking and creates the signature "silky" skin.
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Sauce: 2 tbsp of Aromatic Soya， this is your dipping sauce.
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Serve: Pat the chicken dry, chop into bite-sized pieces, and serve at room temperature with the Aromatic Soya dipping sauce on the side.
Pro Tips
- Our Aromatic Soya provides a unique, floral depth that traditional soy sauce lacks.
- Do not boil the chicken vigorously; a gentle simmer ensures the meat stays tender and juicy.
- The leftover poaching liquid makes an excellent base for a light ginger and scallion soup.