How to Poach Chicken Breast
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
2
-
Calories
262 kcal
-
Course
Main Course
-
Cuisine
Chinese
How to Poach Chicken Breast
Description
The method involves bringing water to a boil with ginger slices and a whole scallion for subtle aromatic infusion. Raw chicken breasts are added, and after returning to a boil, the heat is immediately lowered to the lowest setting to simmer gently. After cooking for several minutes on low, the heat is turned off but the pot remains covered for 10-15 minutes to allow carryover cooking. This technique prevents overcooking and keeps the chicken moist.
Testing doneness is done by piercing the thickest part of the breast to ensure clear juices run out. Cooling the chicken in cold water stops further cooking and locks in moisture. Slicing against the grain yields tender pieces suitable for plating, salads, or sandwiches.
This poaching method is ideal for preparing chicken when a straightforward, juicy result without additional seasoning or browning is desired. It produces a clean-tasting chicken ready for a wide range of applications. Allowing the chicken to come to near room temperature before cooking helps ensure even cooking.
Ingredients
- 5 cups water
- 2 lices ginger (⅛-inch thick, 2 inches long)
- 1 scallion (whole)
- 1 pound chicken breast about 2 breasts
Instructions
- In a medium pot, bring about 5 cups water (enough water to submerge the chicken breast) to a boil over high heat along with the ginger slices and scallion.
- Once boiling, lower the chicken breast into the pot. Bring back to a boil (stay close to the stove, as it will happen very fast).
- Once the water is boiling again, immediately reduce the heat to the lowest setting, cover, and simmer for 3-5 minutes, depending on the size and thickness of your chicken breast.
- After 3-5 minutes, turn off the heat and let the pot stand on the stove (still covered) for 10-15 minutes to continue cooking.
- To test if the chicken is cooked, pierce the thickest part of the chicken to make sure the juices run clear, not cloudy in the poaching water.
- Transfer the chicken to a bowl of cold water for 5 minutes to stop the cooking process and lock in the juices. Drain and slice right before serving. Slice the chicken against the grain (i.e., across the breast so you get short pieces) to get the best texture.
Notes
- Bring chicken to room temperature by removing it from the fridge an hour before cooking to promote even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 1g | 0% |
| Protein | 48g | 96% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 294mg | 12% |
| Potassium | 864mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 128IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
