Oven temperature 180 C/ 350 F
Put the chicken into a wide bottomed pot and cover with the stock, garlic,ginger, soy and a small pinch of salt . Put the lid on and bring slowly to a simmer slowly with out letting it boil furiously (10 minutes).
Leave with the lid on and let it stand till you prepare the salad.
Break up the bread roll with your hands into small chunks for croutons and roast in the oven till golden and crispy. Approximately 5-8 minutes, cool.
Cut all of the salad ingredients and set aside ready in piles. Grated carrot, cucumber fingers- cut the cucumbers into the lengths you want and then divide into half then quarters. Cut the shallots in to lengths ( I don't use the whites), slice the lettuce and pick the coriander.
Now take out a piece of chicken and slice it making sure it is cooked through and has no pink bits left. ( If it has you must put it back on and simmer to done).
Take the chicken out of the pot and slice all of it setting aside with your salad ingredients.
Make the dressing with the 6 tablespoons of chicken poaching liquid, lemon, soy, fish sauce and sugar, adding chilli only if you want extra kick.
Now make up your bowls by putting down the lettuce, then to one side add grated carrot, cucumber and shallots and put the sliced chicken on the other side. Sprinkle liberally with dressing and croutons and coriander last.
Serve with large dollops of Doodles Creek Sriracha Mayonnaise