Foolproof Poached Chicken Breast with Ginger Shallot Sauce Recipe

That is the one method to make poached chicken breast that ensures it comes out completely cooked and ridiculously juicy, each single time! No fancy kitchen devices required.

The chicken is so juicy, you may eat it plain with no sauce, I swear. However as a result of I really like sauces a lot, I’m serving this excellent poached chicken breast with a traditional Ginger Shallot (Scallion) Sauce. So good, it would be best to put it on all the pieces!

Each since I found this genius method to poach chicken breast properly over a decade in the past, I’ve by no means used another methodology. Actually, I barely think about this cooking. Effectively in fact, the chicken is cooked. However this system to poach chicken can barely be thought of cooking.

As a result of that is all you do: Carry a saucepan of water to the boil. Plonk in chicken breast. Carry the water again as much as the boil, plonk the lid on, then take away the saucepan from the range. Let it stand for 20 – 45 minutes (severely, there’s an enormous window!). And hey presto! A chicken breast that’s so completely cooked and so loopy juicy, you’ll not consider your eyes!

Each time I make this, I at all times have a twinge of self doubt, fearful that once I reduce into the chicken it gained’t be cooked via. And each single time, I fear for no motive. As a result of it at all times works. At all times. Each single time. I’ve by no means had a fail – ever.

That is really a foolproof recipe. And the straightforward motive is that this: in each nation, in each kitchen, on each range, in each pot, the boiling level of water is 100C / 212F*. As a result of that’s the key to this recipe: by merely leaving chicken breast submerged in boiling water and eradicating the saucepan from the range, the chicken cooks within the residual warmth however the falling water temperature is such that it doesn’t enable the chicken to overcook.

* Besides at excessive altitudes, see recipe notes about this.

I discussed earlier that this excellent poached chicken breast is so juicy, you may eat it plain. Actually, strive it. You gained’t consider me till you strive it for your self.

Actually, it’s so juicy you may even eat it chilly, straight out of the fridge. Sure, I put myself via the paces to actually take a look at out this recipe for you!! 😉

Nevertheless, pretty much as good as the right poached chicken breast is, I couldn’t resist serving it up with a sauce. For at the moment, I selected a Ginger Shallot Sauce. Aka Ginger Scallion Sauce, to the Individuals studying this. ❤️ Or Ginger Spring Onion Sauce.

I’m not truly certain of the true unique of this sauce. It’s principally the sauce used for Hainanese Chicken – the truth is, this entire recipe I’m sharing at the moment is sort of a less complicated, a lot quicker model of Hainanese Chicken (minus the rice). This sauce can also be much like David Chang’s recipe which I exploit in his Momfuku Marinated Beef Skirt Steak Ssam recipe that I shared in my early days.

Don’t be fooled by the quick ingredient record. This Ginger Shallot Sauce packs a critical flavour punch and is so good, it would be best to put it on all the pieces. Lengthy after the chicken is gone, you can be dolloping it on the rice.

Actually, you realize what? It’s 5.52pm on Monday proper now. And a pair of seconds after I hit publish, I’m making this for dinner for concerning the third time within the final week. It’s that simple, that quick and that good! – Johnsat x