I learned how to poach chicken from this amazing just-like-Chinese-takeout soup recipe, and picked up some other tips to make the most tender, flavorful poached chicken. Goodbye dry, rubbery, bland chicken.
Prep Time5 minutesmins
Cook Time25 minutesmins
Course: Main Course
Cuisine: American, Chinese
Keyword: chicken recipes
Servings: 8servings
Calories: 133kcal
Author: Maureen, Coconut XOXO
Ingredients
2LBSChicken breast or thighsboneless, skinless is easiest
3-4tablespoonsalt
1bay leaf
1tablespoongranulated garlicor use 7-8 fresh garlic cloves, halved
fresh or dried herbs to your taste
water to cover
Instructions
Place the chicken in a large stock pot or saucepan and add enough filtered water just to cover. Add the salt, a bay leaf and granulated garlic or halved fresh garlic cloves, and any other herbs you'd like to add.
Bring the water to a gentle boil, then turn down and simmer 10 minutes, covered.
Turn off the heat and let the chicken stand in hot water, covered, another 10 minutes.
Drain and let it cool to touch, then slice or shred depending on how you plan to use the chicken.
Notes
The remaining poaching liquid can be used as a base for soup or sauces, but taste it first - it will likely need to be thinned with water due to the salt content.