Ginger-poached Chicken

Ginger-poached Chicken with Coriander Dressing

Serves 2.


  • 1½ cups (375ml) chicken stock
  • 12 slices ginger
  • 2 x 200g chicken breast fillets, trimmed
  • 175g bunch broccolini, trimmed
  • coriander dressing
  • ⅓ cup (90g) tahini
  • 2 tablespoons water
  • 2 tablespoons lemon juice
  • 2 teaspoons white wine vinegar
  • 1 clove garlic, crushed
  • ½ cup coriander (cilantro) leaves
  • ¼ cup flat-leaf parsley leaves
  • sea salt and cracked black pepper


  1. 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.
  2. Place stock, ginger and chicken in a large saucepan over medium heat. Bring to the boil, then reduce heat to simmer.
  3. Simmer for 6 minutes then add the broccolini and cook for a further 3 minutes or until chicken is cooked through and broccolini is tender.
  4. Remove chicken from pan and slice.
  5. Place on serving plates with the broccolini and spoon over the coriander dressing.