Poaching is a great way to cook as it is both healthy and tasty. Here is a lovely recipe using that technique.

2 stalks lemongrass, finely chopped
3 cm piece fresh ginger, grated
2 cloves garlic, crushed
1 tablespoon fish sauce
1 kg chicken tenderloins
250ml good quality chicken stock (homemade organic if possible!)
Handful of coriander leaves
1 tablespoon chopped nuts (optional)
Red chilli (optional) and organic soba noodles to serve

Remove the tough outer rind of the lemongrass stalks and slice the bottom 10cm or so of the tender inner bulb as finely as you can. Combine the lemongrass with ginger, garlic and fish sauce. Mix well.

Cut the chicken into chunks or strips. Place the chicken into a shallow dish and cover with the lemongrass mixture. Marinate for one hour if possible.

Add the chicken stock to a deep frypan and bring to a low simmer. Add the chicken and marinade to the stock and leave it to poach in the liquid until the chicken is cooked (?approximately 15 minutes). Turn the chicken or stir it to get even cooking if you need to.

Take the chicken out of the stock and arrange on top of the cooked soba noodles. Pour some of the remaining stock over the top of the dish. Sprinkle with chopped coriander, chopped nuts and sliced chilli. Delicious!

Adapted from a recipe in the “Northern Beaches Cooks”.