Poaching is a great way to cook chicken, fish or even fruit. Poaching keeps the food moist and succulent.
Other seasonings may be used. The secret is to have the tight cover so the juices do not evaporate in cooking.
You can cook these on top of the stove in a heavy skillet, but then I add about 1/4 cup of water and keep heat low.
Poached Chicken Two
You can accompany this with either a corn rice, mushroom rice, onion white rice (and right before it's done, chop some green onions [tops], and sprinkle them on top of the rice.
You can also saute your preference of veggies to have with this. Maybe some savoury herbed carrots or herbed carrots in honey and butter (sweet to offset the savoury?).
Copyright Mary Miami
Poached Salmon with Dijon Dill Sauce
Poached Halibut with Fennel & Cauliflower
Copyright Venus, Sydney Australia
Copyright Lady Red, Vienna, Austria
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