Tom Kitchin on Saturday: Asian Poached Chicken in a Noodle Broth
Each day this week, Scottish Michelin star chef Tom Kitchin will be taking you through one of his recipes which you can try at home during lockdown. Please share your pictures or videos on social media with the hashtag #AsOneAtHome and we’ll share the best ones.
Today, Tom will show you how to cook ‘Asian Poached Chicken in a Noodle Broth’ and he spoke exclusively to scottishrugby.org to share some of his top tips and advice around this dish to help you along the way.
Tom Kitchin says:
“It’s easy to poach a chicken and I think it is one of those things that people are maybe a little bit scared of but it’s very simple. This is a great dish for rugby players or for anyone looking to get fresh, light, zingy kind of meals; this is a great dish and it has proved really popular, because you’re making a bone broth as well which is just full of nutrients and goodness from poaching of the chicken.
“It depends on the size of your family but you can actually get two meals out of the chicken. Even if you are a family of four it would work, so we used half of the chicken for the Asian broth and we kept the other half and made a chicken pie, which I’ll show you how to make tomorrow.
“It shows you economically how far a chicken will go because you can bulk it out with vegetables and different ingredients. With the poached chicken I’ve used noodles, but you could put anything in there. You could use brown pasta, rice, spelt or different pulses. It’s actually a lot more economical to buy the chicken, the whole chicken has a lot more versatility. But poaching is really healthy and a tasty way of really cooking the chicken and it is one that maybe people maybe don’t do so much, but I think rugby players would really enjoy this one.”
Don’t forget to post your pictures and videos of this week’s recipes on social media tagged #AsOneAtHome
Listen to Tom Kitchin on The Official Scottish Rugby Podcast as the Michelin star chef talks food and rugby.