Poached chicken is great to eat hot or cold and now its a new mouth adventure with the magic addition of BEER!!
TIP: After cooking, poaching liquid can be used as base for soup or stew.
HARDWARE: Medium Sauce Pot
YIELDS 4 servings
PREP & COOK 45 minutes
READY IN 1 hour 30 minutes
1 jar Just+Add Beer Smoky Japanese Miso BBQ
1 cup Ballast Point Pineapple Sculpin or Your Favorite IPA
2 pounds Chicken Breast
1/2 cup Chicken Stock
1/2 medium Yellow Onion
1/2 inch Ginger
1 tablespoon Kosher Salt
STEP 1: SEASON CHICKEN
Season chicken breasts with salt on both sides, set aside 10-15 minutes.
STEP 2: MAKE DRESSING
See recipe for BLITZED IPA VINAIGRETTE.
STEP 3: MAKE POACHING LIQUID
Combine the the remainder of Just+Add Beer Smoky Japanese Miso BBQ + 1 cup Ballast Point Pineapple Scuplin IPA, 1/2 cup chicken stock, ginger, half yellow onion.
STEP 4: COMBINE
Add chicken to cold poaching liquid. Turn on medium/low heat, let the chicken gently cook as the liquid heats up.
STEP 5: POACH CHICKEN
Heat liquid until it reaches 150-160°F. Poach chicken until it reaches an internal temp of 150. Remove chicken from liquid and let rest.
STEP 6: PLATE
Slice chicken. Serve over rice or salad, tossed and serve-up with an ice cold Ballast Point Pineapple Sculpin or Your Favorite IPA and Blitzed IPA Vinaigrette (SEE RECIPE).