This recipe is very close to my heart. It has travelled with me for years, beginning life as Chicken in Sprite, and slowly evolving into a fresher, brighter, and more wholesome dish.
Originally, I cooked a whole chicken, but it always ended up looking as though a pack of dogs had fought over it. Granted, poaching is a skill I’ve only recently learned to do properly. I’ve found that I can control the outcome much better by cooking uniform portions, whether that’s Marylands or chicken breasts. Trusting that the chicken is actually cooking when the liquid is barely bubbling takes a leap of faith.
I used to struggle to find lemongrass, and when I did, the stalks were often dry, woody, and disappointing. These days I keep a jar of lemongrass paste in my fridge. It’s convenient, reliable, and gives this dish exactly the fresh citrus aroma I’m after.
I’ve finally perfected the keto adaptation of a long-time favourite, and I couldn’t be happier. My favourite accompaniments are baby pak choi and sautéed mushrooms. The kimchi is a new addition, but what a revelation! Its bright acidity and gentle heat lift the whole dish, while a generous squeeze of fresh lemon at the table brings everything together.
Lemongrass Poached Chicken
Juicy chicken gently poached with lemongrass, ginger and garlic, finished with soy sauce, fish sauce, fresh lemon.
Ingredients
- 4 chicken Marylands
- 5 cloves garlic, sliced
- 1½ Tbsp lemongrass paste
- 1 generous piece fresh ginger, sliced
- 1½ tsp freshly ground black pepper
- 2 Tbsp reduced-sodium soy sauce
- 2–3 Tbsp fish sauce
- 400 ml sparkling water (the chicken should not be completely submerged)
- 1 Tbsp butter (optional, for a richer finish)
- Juice of 1 lemon or lime, to taste
- Spring onions, finely sliced, to garnish
Instructions
Pat the chicken dry and place the Marylands in a large saucepan or sauté pan. Add the garlic, lemongrass paste, ginger, black pepper, soy sauce, fish sauce and sparkling water. The chicken should not be completely submerged. Time permitting, leave to stand for about 1 hour to allow the flavours to mingle.
Place the pan over medium heat and bring the liquid slowly to a very gentle simmer. Do not allow it to boil. Cover with a lid and cook gently until the chicken is cooked through and tender, about 35–45 minutes depending on the size of the pieces.
Transfer the chicken to a warm serving platter and keep warm while you prepare the vegetables.
If desired, stir the butter into a small amount of the hot cooking broth until melted, then spoon the broth over the chicken.
Finish with a generous squeeze of fresh lemon or lime juice and garnish with sliced spring onions.
Serve with your vegetables of choice.
Notes
- Bone-in, skin-on chicken breasts work just as well in this recipe. Depending on their size, they may need a little longer to poach. Keep the liquid at a gentle simmer and cook until the chicken reaches 75°C or the juices run clear when pierced.
- Don't skip the fresh lemon or lime. Lemongrass provides a wonderful citrus aroma, but the fresh juice added just before serving brings the whole dish to life.
Nutritional Information (Per Serving — 4 servings)
Calories: ~390 kcal
Protein: ~38 g
Fat: ~25 g
Net Carbs: ~2g
Nutritional information provided with recipes is generated using software tools and AI-assisted calculations, and should be regarded as an estimate only.
