Ginger Poached Chicken with Fennel and Apple Slaw

  • 2 cups (500ml) chicken stock 
  • 8 slices ginger 
  • 2 cloves garlic, sliced 
  • 3 x 180g chicken breast fillets, trimmed 
  • 1 tablespoon sesame seeds, toasted 
  • sea salt 

Fennel and Apple Slaw:

  • 2 bulbs baby fennel, thinly sliced on a mandolin 
  • 1 Granny Smith apple, thinly sliced on a mandolin 
  • 1 cup mint leaves 
  • 3/4 cup (180ml) buttermilk 
  • 2 tablespoons lemon juice 

Place the stock, ginger and garlic in a deep frying pan over medium heat and bring to a simmer. Add the chicken and cook for 5 minutes each side. Remove the pan from the heat and allow the chicken to stand for 10 minutes. Remove the chicken from the stock, shred and toss with the sesame seeds and salt.

To make the fennel and apple slaw, combine the fennel, apple and mint. Divide between serving plates and top with the shredded chicken. Combine the buttermilk and lemon juice and spoon over the salad to serve.

From Fresh and Light by Donna Hay, HarperCollins 2014.

Yield: 
Serves 4

  • 11 types of gifts you can make in the kitchen

    Handmade gifts are among the best kinds -- especially when they’re edible. If you’re in need of a little inspiration, browse these 11 DIY gift categories to find the perfect idea for the food lover in your life.

Top Recipes

Lynne's Mailbox

As a thickener, flour is stronger than cornstarch and potato starch

Not only does flour thicken a liquid, but when you reheat the liquid, it will remain thick.