I am sure that it has not escaped your consciousness that most of the recipes shared in ‘In Good Taste’ are based on experimentations. It seems fitting given that it is the weekend and you can plan ahead during the week for your own adventures in the kitchen.
Don’t be puzzled by the “twice-cooked chicken”; it is in keeping with the practical nature of naming our dishes, we tell it like it is, in this case, the chicken is cooked twice. First, it is poached with fragrant aromatics and then pan-seared. As I write this, there seems to be a trend developing here – preparing 1 ingredient and subjecting it to various applications.
Poaching chicken allows it to develop flavour (by the addition of herbs and spices to the poaching liquid) while at the same time allowing the meat to remain moist and succulent. Once poached, the chicken can be made into a salad or be added to a salad, stripped and used for Fried Rice or Chowmein, deep fried, baked, roasted, eaten as is or be pan-seared. The liquid when