Ginger-Oil Poached Chicken Tacos
Cantonese white-cooked chicken, poached to just-set and torn into strips, with a spoonful of hot oil tipped over raw grated ginger and corn tortillas to fold it all into. No garlic, no onion, nothing sharp — the ginger does all the work.
Ingredients
- 2 Corn tortillas
- 220 g Chicken breast
- 16 g Ginger
- 1 tsp Garlic-infused olive oil
- 1 tsp Soy sauce
- 20 g Carrot (optional)
- 50 g Zucchini (optional)
- 1 tsp Rice vinegar (optional)
- ¼ tsp White pepper (optional)
- 8 g Cilantro (optional)
Method
- Slide the chicken breast into a pan of water held just under a simmer with a thick coin cut off the ginger, lid on, fifteen minutes — the surface should shiver and never break.
- Run a peeler down the courgette and the carrot to make ribbons, then dress them with the rice vinegar and the soy and leave them to slacken.
- Grate what is left of the ginger to a wet pulp into a small heatproof bowl, stir the white pepper through it, and pick the coriander leaves off their stems.
- Take the chicken out of its water and tear it down the grain into thick strips while it is still warm enough to give.
- With the chicken pulled and the ginger waiting in its bowl, lay the corn tortillas straight onto a dry pan and turn them until they puff a little and smell of toasted maize; they hold under a cloth for the minute the oil takes.
- Heat the garlic-infused oil in the smallest pan you own until it just begins to move, then tip it straight onto the grated ginger — it hisses, and that hiss is what takes the raw edge off.
- Carry the chicken, the ginger oil, the vinegared ribbons and the hot tortillas to the table and let each taco be built as it is eaten, coriander last.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Ginger-Oil Poached Chicken Tacos
Ginger-Oil Poached Chicken Tacos is a Chinese lunch or dinner that comes together in about 21 minutes and serves 1. It fits anti-inflammatory eating.
Ginger-Oil Poached Chicken Tacos: frequently asked questions
How many calories are in Ginger-Oil Poached Chicken Tacos?
A serving has about 448 calories — 50g protein, 34.8g carbs, 13.2g fat, 5.9g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is it high in protein?
Each serving has about 50g of protein, roughly 45% of its calories.
Is Ginger-Oil Poached Chicken Tacos gluten-free?
As written, no — it contains Soy sauce. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
How long does Ginger-Oil Poached Chicken Tacos take to make?
About 21 minutes start to finish, but only around 15 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Ginger-Oil Poached Chicken Tacos?
The core ingredients are essential, but you can leave out carrot, zucchini, rice vinegar — they're optional and mainly there for extra flavor or finish.
How many servings does Ginger-Oil Poached Chicken Tacos make?
This recipe makes 1 serving. In the app you can scale it up or down and the ingredient amounts adjust automatically.