Smokehouse Restaurant

Serving picnic hampers to enjoy Monday to Sunday.  Friday to Sunday we have  a 3 course lunch from 11.45am with two sittings.  Saturday and Sunday we have a 2 course brunch from 9.30am to 11am.

Cellar Door and Farm Shop
Seven Days 9:30 – 5:00pm

02 6230 2487
431 Nanima Road
Springrange NSW 2618
See map >

Poachers Smoked Chicken Breast with Ginger & Cucumber

Serves 4
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.

Ingredients

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

Sesame oil

Method

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.

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