Poached Chicken, Bokchoy, Toasted Quinoa

Juggling the feeding of 5 people (including myself), bills, saving up for a new car and a property in a decent suburb is nuts – no holidays for the short-term.

One of the places I wanna check out is highly-regard Chef Andoni Luiz Arduriz’s Mugaritz Restaurant in Spain. The closest I’ll ever get to it, is probably Dan Hunter (an Australian Mugaritz-trained disciple – but has since left The Royal Mail Hotel in Victoria’s Grampians for a new venture).

Navigating through a few posts – I landed on a few blogs, including Petitmiamx’s, that reviewed The Royal Mail Hotel.

So I got an idea – poached chicken with bokchoy and toasted quinoa.


200g chicken breast

1 teaspoon of salt

2 pinches of pepper

2 coriander stems with leaves (sliced and diced)

1 spring onion stalk (sliced and diced)

1 stalk of bokchoy

2 tablespoons of sesame paste

1 teaspoon of lemon juice

1 teaspoon of light soy sauce

1/2 teaspoon of fish sauce

1 pinch of sugar

1 cup of quinoa (washed and drained)

Edible flowers for garnish (I used Violas)

1. Clean the chicken breast. Sprinkle on the salt and pepper and place into a saucepan with enough water to cover the chicken breast. Throw in the coriander, spring onion and bring to a light boil on medium high heat. Reduce the heat to low and poach for 30 minutes. Remove the breast then drain, but keep the liquid in which you poached the chicken breast in.

2. Clean the bokchoy and slice vertically down the stalk so that you have a lengthy strip. Poach/blanche/whatever the bokchoy in the chicken breast and coriander, spring onion water for 45 seconds – 1 minute. Remove and drain.

3. Wash and drain the quinoa. Heat up a pan with a little oil and toast the quinoa for roughly 8 – 10 minutes on a low heat or until a light brown colour.

4. Remove the quinoa and set aside. In a separate bowl, combine the fish sauce, light soy sauce, sesame paste, sugar and lemon juice and mix thoroughly.

5. Wash and drain the edible flowers.

6. Plate up by laying down the poached bokchoy. Smear on the sesame paste mix and pop the chicken breast on the sesame paste. Place some on some quinoa and garnish with the edible flowers.

7. And here you go… the finished product!!!



P.S. A very special thanks to Zeboy & Ms I-Hua for advice on where to get edible flowers – Damian Pike’s Store in the Prahran Market! :D

About theragingcook

I'm a very angry raging cook. Enough said!

4 responses to “Poached Chicken, Bokchoy, Toasted Quinoa”

  1. Libby says :

    So so pretty!

  2. msihua (@msihua) says :

    So so so pretty! And you can get flowers occasionaly from Leo’s fine foods too :)

  3. milkteaxx says :

    oooh pretty! and healthy too! winnnn!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


Get every new post delivered to your Inbox.

%d bloggers like this: