My shopping cart
Your cart is currently empty.Continue Shopping
I think poached chicken is underrated (except of course the Hainanese variety with gets plenty of acclaim). It's the perfect topping for a salad, a way to not suffer on restricted diets, and makes great sandwiches since it isn't dry. My method is as close to set and forget as possible, and uses our Galil blend to add rich flavor with no added salt. Just remember to start with great quality chicken!
In a pot with a lid add 3 quarts of water and the Galil in a fine tea strainer or muslin bag. Cut the lemon in half. Squeeze half into the pot, reserving the other half. I like to add the squeezed lemon half as well to get the flavor of the pith and zest, up to you. Add the garlic (either fresh or granulated), and bring to a boil.
Once the water boils, add the chicken breasts, cover the pot, and remove from heat.
After 30 minutes‡ remove the chicken breasts, then serve with the remaining lemon half, slicing the chicken against the grain. Excellent with a side of Hawayej rice.
* Look for chicken that is air-chilled. It contains less added water so the flavor is richer.
‡ This timing ensures that the chicken hits 150°F in the center, but you can always confirm with an instant read thermometer to be certain.
The leftover cooking liquid can be strained, salted, and enjoyed as a light broth.
• Try adding some to the top of a classic Caesar salad or to a chopped wedge salad.
• The breasts keep well refrigerated for a couple days. Keeping them whole will keep them more juicy as there is less exposed surface area. Simply cut thin slices for easy sandwiches, like a chicken version of my Chutney Turkey Sandwich.
• Try adding thin slices to the top of chicken soup for a meaty treat. The texture and juiciness of chicken breast cooked this way is far superior to that of any chicken breast cooked in the soup.
Photo and recipe © Christian Leue.
Questions? Contact firstname.lastname@example.org