Making poached chicken breast is an easy way to add healthy protein to a meal. You can boil the chicken without seasoning or season the water to add flavor. The key is to let the chicken breast simmer long enough so that it cooks evenly and doesn't turn pink on the inside. Once the chicken is cooked, serve it whole, sliced, or shredded.
Ingredients
- Chicken breast
- Water
- Vegetable or chicken stock (optional)
- Sliced onions, carrots, and celery (optional)
- Herbs (optional)
- Salt and pepper
Step
Part 1 of 3: Putting the Chicken in the Pot
Step 1. Do not wash the chicken breast before cooking it
You may have been taught to wash chicken before cooking it, but doing so will only spread germs and bacteria throughout the kitchen. When rinsing chicken, the water droplets splashed from it can splash bacteria all over the sink, kitchen counter, hands and clothes. It is better not to wash the chicken to avoid the risk of food poisoning.
Chicken contains harmful bacteria, such as salmonella. Just a few harmful germs can make you sick. So, don't take the risk
Step 2. Cut the chicken into halves, quarters, or cubes for quick cooking
This step is optional, but can greatly save cooking time. Use a sharp knife to cut the chicken breast, and slice it into small pieces. Cut the meat into small pieces as you wish, depending on the menu you want to make.
- If you're making shredded chicken, you don't need to cut the meat too small, as this will prolong the shredding process. However, if you're adding it to lettuce or wraps, cut the chicken into small pieces.
- Use a cutting board specifically for meat cutting to minimize the risk of contamination of other foods. Bacteria such as salmonella can survive on cutting boards, even after washing them. If you cut vegetables on the cutting board, they could be contaminated with salmonella.
Do you know?
It takes up to 30 minutes to cook a whole chicken, while chicken that has been cut into small pieces can be cooked more quickly by about 10 minutes.
Step 3. Place the chicken in a medium or large saucepan
Put the chicken in a saucepan, then add water or stock. Arrange the chicken in the bottom of the pan in one layer only.
If the chicken must be stacked to fit in the pan, it's a good idea to transfer the chicken to a larger pot. Otherwise, the chicken will not cook properly
Step 4. Put the water or stock in the pot of chicken
Slowly pour the water or stock into the pot of chicken. Be careful not to get splashed. Add enough water to cover the chicken.
- When the water boils, you can add more water, if necessary.
- Remember, splashing water can spread bacteria like salmonella.
- You can use chicken stock or vegetable stock.
Step 5. Put the seasonings in the pot in the form of spices, herbs, or vegetable slices, if you prefer
Adding seasoning is optional, but it can make the chicken more flavorful. At the very least, add salt and pepper to the water to give it a little spice. However, it's best to add dried herbs such as Italian seasoning, jerk seasoning, or rosemary. To make the chicken taste better, slice the onions, carrots, and celery, then add them to the water.
- Once the chicken is cooked, save the water or stock to use in another recipe, if you like. For example, to make a delicious soup broth.
- If any vegetables are still sticking out of the water, add more water so that the vegetables and chicken are completely submerged.
Step 6. Cover the pot
Use a lid that fits tightly and tightly. This will lock the steam from the pan to help the chicken cook quickly.
When you lift the lid, use a napkin or napkin to keep your hands from getting hot. Also, don't lower your head over the pan, as you could be exposed to the hot steam
Part 2 of 3: Cooking Chicken
Step 1. Bring water or stock to a boil over medium-high heat
Place the pot on the stovetop and set the heat to medium-high. After a few minutes, the pan will start to heat up. If you see bubbles on the surface of the water and the lid starts to condense, it means the water is boiling.
Don't let the water or broth boil too long so that the water doesn't evaporate too much. Don't leave the pot so you can turn down the heat as soon as the water starts to boil
Step 2. Reduce the heat so that the water boils slowly
Continue to cook the chicken over low heat. Reduce the heat, then watch for a few minutes to make sure the water or stock boils over low heat.
Do not leave the pot just like that, even while cooking on low heat. Don't let the water in the pot start to boil again or the water evaporate
Step 3. Check the chicken breast with a meat thermometer after 10 minutes
Open the lid of the pot. Then, take one piece of chicken out of the pot. Insert a meat thermometer into the center of the chicken, then read the temperature. If it hasn't reached 75 degrees Celsius, put the chicken back in the pot, close the lid, and continue cooking.
- If you don't have a meat thermometer, cut the chicken in half to see if the inside is still pink. While not as accurate as a meat thermometer, it will help you to determine if the chicken is cooked or not.
- Larger pieces of chicken may not be cooked at this point. However, smaller pieces of chicken or chicken cut into quarters may be overcooked.
Tip:
Overcooked chicken will become rubbery and difficult to chew, so it's best to check for doneness, even if you think it's undercooked.
Step 4. Continue cooking until the inside of the chicken reaches 75 degrees Celsius
If the chicken is not ready after 10 minutes, continue cooking. Check every 5-10 minutes to see if the chicken is done. How long to cook the chicken depends on the size of the chicken pieces:
- Chicken breasts with skin and bones should be cooked for about 30 minutes.
- Skinless and boneless chicken breasts should be cooked for 20-25 minutes. If the chicken pieces are divided in half, it will take about 15-20 minutes.
- Skinless, boneless chicken breasts, cut into approximately 5cm pieces, should be cooked for about 10 minutes.
Tip:
When the chicken is fully cooked, the inside is no longer pink.
Step 5. Remove the pan from the stove
Turn off the stove, then use a napkin or a napkin to hold the pot so your hands don't scald from the heat. Transfer the pan to a cooling rack.
Be careful when handling a still hot pot. Don't get scalded from the heat
Part 3 of 3: Serving or Shredding Chicken
Step 1. Pour water from the pot
Slowly strain the water or broth using a sieve. Be careful not to get splashed. The chicken and vegetables you use to flavor the water will collect in the sieve and be easy for you to retrieve. Place the strainer on a clean kitchen counter, then you can discard or store the liquid.
- If you plan to save the liquid for use in another recipe, pour it into a clean bowl. From there, you can put it in the fridge or freeze it.
- If you used vegetables to season the liquid, throw it in the compost bin or trash can.
Variation:
Alternatively, you can use a fork, a slotted spatula, or tongs to lift the chicken.
Step 2. Transfer the chicken breasts to a plate
Use a fork to transfer the chicken from the colander to a plate. Be careful not to touch the chicken as it is still very hot.
If you like, transfer the chicken back to the empty pot. For example, you may prefer to shred the chicken in a saucepan if you plan to add sauce to the chicken. That way, you can heat the sauce in the same pan where you cooked the chicken
Step 3. Let the chicken sit for 10 minutes before using it
Thus the chicken can be cooled before use. Set the timer and let the chicken rest. After that, you can serve or shred the chicken.
If you're planning to add sauce to the chicken, you can do so now as long as you don't touch the chicken. However, do not heat the sauce until the chicken has cooled for 10 minutes. This will prevent the chicken from turning rubbery from overcooking
Step 4. Serve the chicken whole or in small pieces
Once the chicken has cooled, serve if you like. You can eat whole chicken breasts, or slice them.
If you like, season the chicken with more spices or sauce. For example, you can cover it with barbecue sauce or mix it with mango salsa
Tip:
Add boiled chicken to lettuce, stir-fries, or fajitas.
Step 5. Shred the chicken with 2 forks if you are making tacos or sandwiches
Hold the fork with your left and right hands, then use the fork to pull the chicken. Continue shredding and pulling the chicken until it's shredded to your liking. Then you can use it to complete the recipe.
You can also use a knife to help cut the chicken, if you prefer
Tips
- If the chicken is frozen, it is best to thaw it in the refrigerator for 9 hours before cooking it. Alternatively, use the defrost setting in the microwave.
- Chicken boiled in water tastes bland. Consider adding vegetables or stock in the pot, and seasoning the chicken with a variety of sauces and spices for cooking.
Warning
- Make sure you wash your hands before and after handling chicken so you don't spread salmonella. Wash or sanitize knives, forks, plates, and countertops with a disinfectant that has been in contact with raw chicken.
- Chicken can be stored in the refrigerator for up to 2 days. If you don't plan on eating the chicken right away, store it in the freezer.
The Things You Need
- Pot
- Water
- Broth (optional)
- Cutting board
- Chicken
- Spices (optional)
- Vegetable slices (optional)
