How to make: White Cut Chicken with Ginger Sesame Wombok Salad


My tummy is not happy.

It’s got something to do with the fact that I’ve been away. It’s got more to do with the fact that while away I was drinking beer…a lot of beer…and while I love beer, the yeast is not at all good for my tummy issues.

So, I’ve been trying to treat my body with a little more respect…for now… That means pulling out some of my favourite treat your body like a temple recipes…like this one.

This is almost like chicken soup for your tummy. It’s also a cheaties way of preparing white cut chicken when you don’t want to faff around with skimming fat from stock and carving a whole chicken. This means that it’s quick enough to have mid week.

The ginger is soothing on the tummy and the cinnamon is great for blood sugar, and the dressing is one that you’ll want to remember…I use it in my wombok noodle salads too.

This recipe has been adapted from one that appeared originally in a Gourmet Traveller magazine… Sorry, no pic- I forgot…maybe next time 🙂

What you need:

3 spring onions, trimmed. White ends thinly sliced and green tops coarsely chopped

2 tbsp light soy sauce or tamari (if you’re being gluten free)

25gm (5cm) piece ginger, thinly sliced

2 star anise

1 cinnamon quill

4 chicken breast fillets, skinless…organic and free range

1 chinese cabbage (wombok), thinly sliced

1 cup coriander leaves

2tsp sesame seeds, plus extra for serving

Ginger sesame dressing

2 tbsp rice vinegar

2 tbsp sesame oil

1 tbsp finely grated ginger

1 tsp white sugar (I tend to leave this out, but it does balance the taste….)

1 birdseye chilli, deseeded and diced finely

What you do with it

  • Combine spring onion tops, soy sauce, ginger, star anise, cinnamon & 1.5 litres of water in a large saucepan. Bring to the boil.
  • Add chicken, bring back to the boil and then reduce heat to low and cook for about 10minutes- or until chicken is cooked through. Remove from heat…but not from pan.
  • For the ginger sesame dressing, combine the ingredients (season to taste) in a small bowl and set aside.
  • In a separate bowl, combine cabbage, coriander, sliced spring onion, sesame seeds. Add dressing & toss to combine.
  • Remove chicken from poaching liquid (if you freeze this it can be used over and over- as long as you bring it back to a boil), slice, scatter with sesame seeds and serve with salad.

Author: Jo

Author, baker, sunrise chaser

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