Using this foolproof method of poaching chicken breast you will never again end up with a dry, overcooked chicken! Honestly, poaching chicken breast is one of the most difficult things to master, even the experts use thermometers to get it exactly right, or they use fancy techniques like sous-vide (sealing meat in vacuum packs and submerging them in hot water maintained at an exact temperature). The home method is so simple and no fail. All you do is bring water/stock to boil, place the chicken in water, bring it to boil again, remove from heat and leave it to cook in the residual heat. Everytime I make this, I stress that the chicken won’t cook through – but it always works! Always. The chicken breast is just cooked through, and is incredibly moist. It is so juicy you can eat it plain – and that’s saying something for chicken breast! Using this method also flavours the stock it’s cooked in which is an added benefit, so it’s perfect to use as the base for a noodle soup. Though the recipe shows that it takes 30 minutes to cook, only 5 minutes of this requires requires the stove to be on! This is a fantastic mid week meal that’s effortless but oh-so-tasty and satisfying. Hope you give it a go!
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