Name: Poached chicken with ruby grapefruit salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 1/2 cup (625ml) water; 2 1/2 cup (625ml) chicken stock; 700 gram chicken breast fillets; 4 ruby grapefruits (2kg); 1 red onion (100g), cut into thin wedges; 4 green onions, sliced thinly; 2 fresh small red thai chillies, sliced thinly; 1 cup coarsely chopped fresh coriander; 1/4 cup (35g) roasted unsalted peanuts; 100 gram baby spinach leaves; 2 clove garlic, crushed; 1 tablespoon grated palm sugar; 1 tablespoon lime juice; 1 tablespoon light soy sauce

Poached chicken with ruby grapefruit salad

Poaching chicken in this way keeps the meat lovely and moist. Make sure you cover with a tightly fitting lid to prevent too much liquid from evaporating, and simmer, rather than boil. Boiling will make the chicken tough.

Ingredients

2 1/2 cup (625ml) water

2 1/2 cup (625ml) chicken stock

700 gram chicken breast fillets

4 ruby grapefruits (2kg)

1 red onion (100g), cut into thin wedges

4 green onions, sliced thinly

2 fresh small red thai chillies, sliced thinly

1 cup coarsely chopped fresh coriander

1/4 cup (35g) roasted unsalted peanuts

100 gram baby spinach leaves

2 clove garlic, crushed

1 tablespoon grated palm sugar

1 tablespoon lime juice

1 tablespoon light soy sauce

Method

1.Combine the water and stock in large frying pan; bring to a boil. Add chicken; return to a boil. Reduce heat; simmer, covered, about 10 minutes or until cooked through. Cool chicken in poaching liquid 10 minutes. Remove chicken from pan; discard poaching liquid. Slice chicken thinly.

2.Segment peeled grapefruit over large bowl to catch juice; add grapefruit segments to bowl with chicken, onions, chilli, coriander, nuts and spinach.

3.Place remaining ingredients in small jug; whisk until sugar dissolves. Pour dressing over salad; toss gently to combine.

Brown sugar can be used in place of palm sugar.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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