SHOPPING LIST: Cooking Skills: Chicken 1, Chapter 5 (Poaching and Steaming)

Skinless chicken breasts and boneless thighs, low-salt chicken stock (Cooking Skills: Soups and Stocks 1, chapter 1), fresh ginger, spring onions, garlic, carrot, celery, cucumber, fresh tarragon, parsley and coriander, double cream, butter, plain flour, lemons, sesame seeds, toasted sesame oil, soy sauce, rice vinegar, peanut butter or tahini, honey, peppercorns, bay leaves, rice or noodles to serve, flaked sea salt and black pepper.

Poached chicken breast (4 portions)
[ ] 4 skinless chicken breasts (about 150 g each)
[ ] 1 litres cold water or low-salt chicken stock
[ ] 1 onion, halved
[ ] 2 bay leaves
[ ] 6 peppercorns
[ ] 1 tsp flaked sea salt
[ ] 1 carrot, halved

A shredded sesame chicken salad (4 portions)
[ ] 3 poached chicken breasts (recipe 1), shredded
[ ] 1 cucumber, cut into thin sticks
[ ] 2 carrots, grated
[ ] 4 spring onions, sliced
[ ] 2 tbsp peanut butter or tahini
[ ] 2 tbsp soy sauce
[ ] 1 tbsp rice vinegar
[ ] 1 tsp toasted sesame oil
[ ] 1 tsp honey
[ ] 2 tbsp warm water
[ ] 1 tbsp sesame seeds, toasted

Poached chicken in a tarragon cream sauce (4 portions)
[ ] 4 skinless chicken breasts
[ ] 500 ml low-salt chicken stock
[ ] 1 onion, halved
[ ] 30 g butter
[ ] 30 g plain flour
[ ] 100 ml double cream
[ ] 2 tbsp chopped fresh tarragon
[ ] 1 lemon, juice

Ginger and spring onion steamed chicken (4 portions)
[ ] 4 boneless chicken thighs, skin on, sliced into 3 cm strips
[ ] 2 tbsp grated fresh ginger
[ ] 1 tbsp soy sauce
[ ] 1 tsp cornflour
[ ] 4 spring onions, finely shredded
[ ] 2 tbsp rapeseed oil
[ ] 1 tsp toasted sesame oil

For the experiments
[ ] A bamboo or metal steamer
[ ] A slotted spoon
[ ] A probe thermometer