Hello July! More than half a year has zoomed past (just like that?) and this is the last recipe for my collaboration with Sadia. Looking back, it was a brisk and enlightening process to develop five recipes, and to share my recommendations for preparing different chicken parts for certain cooking techniques. Starting from steaming, deep frying, pan frying, to poaching chicken today:D

Before this collaboration, I was a huge believer in handpicking fresh foods for cooking. Fresh foods = great taste. 

I hardly near the frozen food aisle at all, unless I have a party to hold and that's my solution for quick snacks. Generally, they are tasteless on their own, padded with salt to bolster how they supposed to taste in its freshest state, or has a distinctive odd, stale taste. 

In all honesty,  I was hesitant to make that move to try frozen chicken. However, as they all say, "you never try, you never know". So I kept an open mind gave this a go. You may have already guess it, this chicken turned out to be a pleasant surprise. With proper steps to thaw them, and toss them with minimal, and complimentary flavourings and ingredients, this sceptical mind of mine was convinced that frozen chicken can be salivating and tasty comparatively to its fresh counterparts. The best part that made me relieved was having the control of portioning the quantity for a meal without any wastage. As long as you thaw the appropriate amount needed, you can keep the remaining in the bag and reserve for other days! Also, this is a simple way of sustaining the anti-disposable culture!

So today's recipe is lunch for one, especially if you're embarking a high protein diet like I do right now! Chicken fillets and broccoli are my best friends for supporting this diet. They are always available, sweet on their own, and most importantly they're easy; a dollop of butter, a pinch of salt and pepper will easily beef them up from great to amazing. No sweat. 

Instead of boiling chicken fillets in water, switch to poaching them in almond milk with sweet yellow onions chunks. Any type of milk will do the job right! On the other hand, toss the bouquet of florets in the bubbling, pastel yellow melted butter in a separate frying pan. Then pour water over florets and cover the pot to soften them. 

If you decide to treat yourself with something savoury, sinful, and crunchy on a Friday, this little parmesan chip will fulfil that craving. So please go ahead! Combine grated parmesan, cayenne pepper and white chia seeds, stay away from adding salt as parmesan is awfully rich itself. 



Time 20 minutes

Ingredients (serves 1)

  • 2-3 Sadia Chicken Fillets with Tendons 
  • ½ yellow onion
  • ¾ cup almond milk
  • 1 cup broccoli
  • ¾ cup water
  • 2 tablespoons unsalted butter
  • ½ teaspoon pink sea salt flakes
  • Black pepper
  • 2 slices toasted bread of your choice (optional)

Parmesan chip (optional)

  • 2 tablespoons parmesan, grated
  • 1 teaspoon cayenne pepper
  • 1 tablespoon white chia seeds


  • Thaw 2-3 pieces of chicken fillet with tendons.
  • Slice chicken fillets into half, lengthwise (this thickness will speed up cooking process, and also help us to check whether the fillets are fully cooked)
  • Cut the stalk off the broccoli head and cut each floret lengthwise.
  • Chop yellow onion into small chunks.

Cooking directions

  • Pour in almond milk, onion chunks in a small stock pot. Submerge chicken fillets in the almond milk mixture, poach them over medium low heat for 8-10 minutes. Season with black pepper to taste before turning heat off.
  • Once chicken fillets are being poached in the almond milk mixture, scoop them up and shred them in a small bowl. Do not dispose the remaining milk mixture in the pot. Pour 50ml of the it in a cup and set aside.

  • Add unsalted butter into a separate frying pan over medium high heat. Once it starts sizzling, add florets and stir fry for 30 seconds. Season with sea salt and add water. Cover the frying pan with a lid and turn heat high for 1-2 minutes or until florets have softened.

  • For parmesan chips, combine all ingredients in a small bowl. Pour it over a non-stick egg skillet over low heat. Use the back of a tablespoon and pad it gently to spread it out. The mixture will melt completely and hardened within 2 minutes. Use a chopstick to gently push in the edges, and flip it over. Cook the other side for 2 minutes or until it is golden brown.

  • Plate florets and shredded chicken. Break parmesan chip into crumbs over salad and drizzle the 50 ml almond milk over.


  • Watch out for the heat while poaching chicken fillets. Lower the heat before almond milk starts foaming and reaches to the brim.
  • As parmesan has its natural fat and sodium content, do not add any oil and salt while making the parmesan chip. It will result to a greasy, salty and soft piece of cheese.

What is poaching?

Poaching is a type of moist-heat cooking technique that involves cooking by submerging delicate food in a liquid, such as water, milk, stock or wine. Cooking under a low temperature between 140 °F -180 °F, it will show small bubbles forming at the bottom of the pot.