Breast Friends: Gochujang Poached Chicken, Kimchi Roasted Pears + Potatoes

Posted by Dani (@dani_sunario),Melbourne.

Chicken breast has a notorious reputation for being dry and overcooked, and even more so, poached chicken breast gives the image of gross dry, grey meat served with steamed frozen vegies. Double gross.

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This method of poaching the chicken at 68 degrees for 12 minutes results in super moist meat and is also a healthy alternative to roasting or frying.

Sunday roast? Why have dry roast when you can have this entire dish cooked and on the table for yo’ famfam in less than 30 mins?

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Though it may seem like a lot of spicy chilli going into the marinade, the almond milk actually chills it out a little (hur, hur). Feel free to use water, or even normal milk in place of the almond milk if you’d like – the liquid is only added to change the consistency of the marinade.

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Try this recipe once and it will become your breast friend.

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Gochujang poached Chicken, Kimchi roasted Pears and Potatoes

Serves 4

2 tablespoons Gochujang

2 tablespoons Sriracha hot sauce

1 teaspoon almond milk

1 teaspoon light soy sauce

2 chicken breasts, skin off

6 chat potatoes, quartered

2 firm borsch pears, thinly sliced

2 tablespoons kimchi

1 teaspoon Gochujang

olive oil, fo’ drizzle

2 cups salad leaves

extra kimchi, for serving

Pre-heat oven to 180 degrees.

Par-boil quartered potatoes in salted water. Drain and shake in a lidded pot to fluff outer skins of potatoes

Combine pears, potatoes, kimchi and gochujang in a shallow oven tray and drizzle with olive oil.

Roast in oven for a further 10 minutes or until potatoes are crispy.

Meanwhile, bring a pot of water to 68 degrees.

In a bowl combine soy, sriracha, almond milk and gochujang in a bowl to make marinade.

Place whole chicken breasts in two separate snap-lock bags. Distribute the marinade mix evenly between the two snap-lock bags. Half-submerge the snap-lock bags in warm water, pushing the air out of the bag and sealing it tightly.

Place bags in pot of water for 12-15 minutes, checking temperature to maintain the 68 degree heat throughout the duration of the cooking process.

Remove chicken from bags, reserving cooking juices, and slice thickly. Serve with potatoes, pears, extra kimchi, cooking juices and salad leaves.

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One thought on “Breast Friends: Gochujang Poached Chicken, Kimchi Roasted Pears + Potatoes

  1. Pingback: Quinoa as mustard! Quinoa and Coconut Poached Chicken Salad with Tamarind Dressing | a tale of two bougies

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