Poached Chicken Breast Recipe Asian

Serve or store the chicken. This ratio of water to meat is important. Transfer chicken to a plate.

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Poached chicken with ginger scallion sauce.

Poached chicken breast recipe asian. Cover to keep warm. Bring to the boil over medium high heat. In a medium pot bring 4 cups water to a boil along with 3 slices ginger and 1 scallion. Chicken breasts poached in a broth flavored with star anise cinnamon ginger scallions and soy sauce is a chinese classic.

Allrecipes has more than 470 trusted asian style chicken breast recipes complete with ratings reviews and cooking tips. Poached chicken can be served hot room temperature or cool. Traditionally you would save not serve the broth it improves each. Add the chicken breast side down.

Remove from the heat cover with a tight fitting lid and allow to stand for 1 hour. Start with 4 cups of cold water and 2 large chicken breasts about 1 lb 4 oz. If you use a 300g 10 oz chicken breast you must take it out of the fridge 30 minutes before cooking per the recipe. 250g 8oz chicken cooks just fine straight out of the fridge but i always take it out of the fridge early out of habit.

Lower the chicken into the pot and bring to a boil again. If you cooked your chicken with the bones you can pull or cut away the bones return them to the pot with the poaching liquid and simmer until the liquid is reduced. It can also be served whole or it can be sliced or shredded as per your recipe. Slice chicken and transfer to bowls with rice and broccolini.

Poached chicken breasts are succulent and tender making them a great alternative to store bought rotisserie chicken which can sometimes be dry and high in sodium this basic recipe illustrates the proper technique for poaching chicken. Reduce the heat to low and cook for 30 minutes. This method works for chicken breast up to 300g 10 oz. Ok on to the recipe.

Inspiration and ideas tips tricks kung pao chicken this is soooo much tastier than what you get in the restaurant. Larger breasts will take longer to cook and. Reduce heat until just simmering. Reduce the heat to low cover and simmer for 10 minutes.

Poached chicken has added flavor thanks to veggies peppercorns and tomato paste added to boiling stock creating a flavorful and juicy chicken. I will be making this a lot jimnan. Total in a sauce pan. Return stock to heat and boil until reduced by half.

Add chicken and cook for 10 12 minutes or until cooked through.