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WAVY POACHED CHICKEN

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

INGREDIENTS:
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).