Chef Tee’s Poached Chicken and Chicken Stock

S n p logoMakes 3 lbs. poached chicken and 2 quarts stock
Prep time — 5 minutes; cooking time — 30 minutes

Ingredients

  • 3 quarts water
  • 1 vanilla bean
  • 1 cinnamon stick
  • 3 cloves
  • 1 head garlic, cut in half
  • ½ medium onion, cut into chunks
  • 3 lbs. chicken breast w/skin, bone
  • 2 Tbsps. kosher salt

Directions

    1. Add ingredients to large pot; bring to boil over medium-high heat.
    2. Lower heat to simmer; poach chicken for 30 minutes or until chicken’s internal temperature is 165°F.
    3. Remove chicken from liquid; cool then use in other recipes.
    4. Strain broth, reserve for other recipes; discard what’s left in pot.

Chef Tee’s Poached Chicken Salad w/Apples & Candied Cashews

S n p logoServes 4
Prep time — 10 minutes; no cooking time
Ingredients

  • 3 lbs. Chef Tee’s Poached Chicken, cut into 1-inch chunks
  • ½ cup Chef Tee’s Candied Cashews
  • 1 celery rib, diced
  • 2 Tbsps. yellow onion, diced
  • ¼ cup green onions, thinly sliced
  • 1 medium apple, cored, sliced with skin
  • Salt & Pepper to taste
  • 1 Tbsp. tarragon, chopped
  • 1 Tbsp. parsley, chopped
  • ½ cup mayonnaise
  • ¼ cup Dijon mustard

Directions

    1. In large bowl, combine ingredients until chicken is well coated.
    2. Eat immediately or refrigerate for later use.

Chef Tee’s Thai Poached Halibut

Serves 4S n p logo
Prep time: 10-to-15 minutes; cooking time: 5-to-10 minutes

Ingredients

  • ¼ cup canola or vegetable oil
  • 1 lb. halibut, w/o skin
  • Salt & Pepper
  • 1 medium white onion, sliced
  • 2 cloves garlic, diced
  • 1 cup chicken broth
  • ¼ cup Thai coconut milk
  • 1 Tbsp. lemon grass, diced
  • 1 tsp. ginger, chopped
  • ½ tsp. soy sauce
  • Garnishes – chili sesame oil, cilantro
  • Basmati rice (follow cooking directions on pkg.)

Directions

  1. In large skillet, heat oil over medium-high heat.
  2. Cut halibut into 2 (4 oz) fillets; season one side w/Salt & Pepper.
  3. Put fish (seasoned side down) in hot pan; add onions, garlic; cook until fish is brown on seasoned side (about 2 minutes).
  4. Turn fish over; add broth, milk, lemon grass, ginger, soy sauce; carefully stir liquid w/o breaking fish; cook until fish is done (about 2 minutes).
  5. Drizzle sesame oil on top of fish.
  6. Plate fish on top of rice; spoon pan liquid on top.
  7. Enjoy!