Coast and Valley. Photo: Liz Clayman
POACHED CHICKEN WITH GINGER BUTTERMILK SAUCE
Step 1: The Poached Chicken
Be sure to bring the chicken breasts to room temperature for about an hour prior to cooking. Combine the vegetable stock, water, lemon juice and salt in a large pot and slowly poach the chicken breast over medium heat. Using an instant-read thermometer, check periodically until the thickest part of the chicken breast has reached 160°F. Then immediately put the chicken breasts into an ice bath, chill for 5 minutes and refrigerate the chicken breasts before use.
For the Poached Chicken
Step 2: The Ginger Buttermilk Sauce
Blend all of the above ingredients in a Vitamix on high for at least 30 seconds, until combined. Strain through a chinois to be sure there are no ginger fibers in the vinaigrette. Keep refrigerated until ready to serve.
For the Ginger Buttermilk Sauce
Step 3: To assemble
Prior to serving, be sure the chicken breasts have been poached and the avocados are ripe but not soft.
For each order, you’ll want one poached chicken breast, half an avocado and a 4-inch piece of cucumber. Begin by charring the cucumber with the blowtorch until the skin is blackened and blistered. Next, slice the chicken, avocado and cucumber in ¼-inch strips while maintaining their shape and integrity.
Carefully place the chicken breast on the right side of a shallow wide bowl, the avocado in the middle and the cucumber on the left side, all slightly fanned out so the individual slices are visible.
Pour the ginger-buttermilk vinaigrette around the chicken, cucumber and avocado, enough to pool in the cracks between them. Lastly, season with olive oil and lemon juice.