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Poulet poché à la sauce gingembre et cbette
Un poulet entier poché dans un bouillon parfumé au gingembre et à la cbette (ou oignon vert), servi avec une sauce chaude à l'huile de colza. La recette ne nécessite que quatre ingrédients de base et donne un bouillon savoureux à réutiliser pour des soupes. Facile, rapide et plein de saveurs chinoises.
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Cost Breakdown
Critical Success Points
- • Faire frémir le poulet à feu doux pendant 45 min sans le faire bouillir vigoureusement.
- • Chauffer l’huile à exactement 170 °C avant de la verser sur le gingembre et la cbette.
- • Plonger le poulet cuit dans l’eau glacée pour arrêter la cuisson et faciliter le découpage.
Safety Warnings
- • Manipuler le poulet cru avec des mains propres et désinfecter les surfaces après usage.
- • L’huile chaude à 170 °C peut provoquer des brûlures graves; la chauffer loin des enfants.
- • Faire attention aux éclaboussures d’eau bouillante lors du transfert du poulet.
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