Basil Sauce Pesto Genovese (Recipe ID: 931522, or your favorite pesto)
Salt and pepper
Mentaiko Mayonnaise Sauce
Mentaiko (salt-cured spicy pollack or cod roe)
1 heaping teaspoon
Salt and pepper
Let the chicken come to room temperature. If you don't do this, the chicken may not cook through to the center, so be sure to have the chicken at room temperature.
Bring a generous amount of water to boil in a heavy pan. Turn the heat off when the water comes to a boil, and leave it for about 5 minutes before adding the chicken. Prep the chicken while the water cools.
Take the skin and fat off the chicken breast and rub in the salt and pepper. Use black or white pepper.
Put the seasoned chicken in a ziplock bag, suck the air out with a straw, and seal tightly to vacuum pack.
Put the chicken in the plastic bag in hot water that's been cooled down for about 5 minutes. Cover with a lid and leave for 20 to 25 minutes. Don't turn on the heat.
When the chicken is done, take the bag out of the hot water and leave to cool in the bag. When the chicken has cooled down completely it's done!
To make the basil or mentaiko-mayonnaise sauces, just mix the ingredients together.
Slice the cooked chicken from Step 6, serve with the two sauces and it's done!
I included 2 sauces with this recipe, but pepper sauce or tartare sauce go well with the chicken too. Please use whatever sauce you like.
This is the heavy, thick-walled pan I use. I also use it for curries and stews.
This is my friend Ai's "Our Golden Ratio ~ Delicious & Authentic Chilled Chinese-style Noodles" - Recipe ID: 1099790. It's soo good. ♡
"Basil Sauce Pesto Genovese" - Recipe ID: 931522. Please try it out whenever you can get fresh basil. You can freeze it, too, so it's so convenient to have on hand!
Here's this poached chicken served with basil mayonnaise sauce on a baguette. Olives go so well with this.
This is a simiar recipe: "Sooo Easy 'Tender 'Roast' Pork" - Recipe ID: 1147069. It's easy since you don't need an oven.
Story Behind this Recipe
If you just poach the chicken directly in boiling water it dries out. Making "chicken ham" takes too much time, so I thought up this method.
The key point is to put the chicken into slightly cooled down hot water, not boiling hot water. The temperature is around 80°C. Use a heavy pan to prevent the water from cooling down too much. If you are cooking a piece of chicken that weighs more than 250 g, increase the time in Step 5.