The Foxbury chicken breasts or supremes are fabulous done this way: juicy, tender and tasty. And low fat if you’re bothered about such things!
2 chicken breasts/supreme
chillies (to taste)
ginger (1″ – no need to peel)
2 cloves garlic
2 stalks lemongrass
2-3 pints chicken stock (or stock cube/s) or water (to just cover the meat)
2 tablespoons ight soy sauce
100ml coconut milk (optional)
6 kaffir lime leaves (optional)
blend chillies, ginger, garlic, onion and lemongrass finely with a few tablespoons of water and a couple of table spoons of soy sauce.
add to water/stock with coconut milk and/or kaffir lime leaves (if using).
Bring to boil and simmer for 10-15 mins to cook off the onion.
Add chicken and keep on very gentle simmer (i.e. bubbling slightly, don’t boil like mad!) with the lid on for around 15 mins (stick the point of a knife into the thickest part of the chicken to see if it’s cooked – there should be no pinkness if you’re going to use it straight away). I like to leave it to cool down in the broth, as it retains its juiciness best that way.
Quantities of everything (spices. soy sauce, coconut milk etc) can be adjusted or omitted according to taste… I usually add a few splashes of fish sauce too, but you have to be careful not to overpower the tasty chicken….
Once made, you can have the chicken cold in salad, sliced thinly in sandwiches, added to sauce (e.g. for coronation chicken), cubed and added at the last minute to clear broths…. all sorts of ways! And I usually use the broth as a clear soup base too – I just heat it up, chuck in some steamed veggies and sliced mushrooms, add some chopped coriander and pre-cooked rice noodles and top with slices of the chicken.