Coffee and sweets | smokehouse platters Monday to Sunday from 9.30AM.
Thursday to Sunday, 2 and 3 course lunch from 11.45am
Cellar Door and Farm Shop
Seven Days 9:30 – 5:00pm
02 6230 2487
431 Nanima Road
Springrange NSW 2618
See map >
This is a lovely dish with crisp Asian flavours, very pleasant on a warm summer's evening with a glass of our Poachers Sauvignon Blanc.
2 x 200g Poachers smoked chicken breasts
8 spring onions, cut finely
2 tablespoons grated ginger
150ml peanut or sunflower oil
1 tbsp rice wine vinegar
1 small packet of baby cucumbers sliced diagonally
11/2 cups basmati rice
Coriander for garnishing
Put the rice on to cook using your preferred method.
Combine spring onions and ginger in a bowl. Heat the oil in a small saucepan; when hot, pour over the onions and ginger. Set aside and steep, then splash a spoonful in a pan and heat. Remove chicken breasts from the packet, take off the stocking and fry on all sides in the pan until crispy and warmed, 5-10 mins and then slice. Add the rice wine vinegar to the onion and ginger mix. Assemble rice, sliced chicken and cucumber and a couple of spoonfuls of the ginger sauce. Drizzle with a little sesame oil and garnish with fresh coriander.
For monthly Poachers updates, including events, smoked meat and wine news and Poachers at home recipes, sign up to our mailing list.
"*" indicates required fields