Poached chicken with ginger and lemongrass broth

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Serves 4

Prep Time: 10 Mins

Cooking Time: 35-40 Mins



  • Chicken breasts   600 grams Chicken Breasts
  • Asparagus  250 grams Asparagus
  • SureSlim Vegetable Stock (already made)  3 cups SureSlim Vegetable Stock (already made)
  • Ginger (peeled) (grated)  30 grams Ginger -peeled and grated
  • Lemongrass stalk (bruised)  1 stalk Bruised Lemongrass Stalks
  • Round Beans (ends removed)  300 grams Round Beans – ends removed
  • Bok Choy  150 grams Bok Choy
  • Shallots (finely sliced)  2 whole Shallots finely sliced



  1. Place stock, ginger and lemongrass in a saucepan and simmer on medium heat for 30 minutes to infuse flavour.
  2. Add chicken breast and simmer for further 5 minutes each side until cooked through.
  3. Remove chicken, cool slightly, cut into 1 cm slices and set aside.
  4. Remove lemongrass from broth. Halve the asparagus and remove the ends. Add beans and asparagus to pan, cook for 3 minutes or until tender.
  5. Add bok choy and cook for a further 1 minute.
  6. TO serve, place bok choy, beasn and asparagus into 4 deep bowls. Place chicken slices on top and ladle broth over chicken.
  7. Sprinkle with shallots and serve.

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