Recipe Card 002 · Mains

No-fail poached chicken.

If you hate chicken breast, it's probably because you've had ones that are dry, chalky and impossible to swallow. Done well, it's tender and juicy, good enough for minimal-effort home cooking.

Dietitian Joey // Nutrition, per serving

Calories

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Fat

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Carbs (fibre —)

Protein

Estimated. A number, not a verdict.

Dietitian Notes

Roughly 37g protein and 190kcal per serving. Keeps in the chiller in an airtight container for up to 4 days. Mix into sandwiches, wraps, or a rice bowl.

Total time

20 min

Serves

Equipment

One pot

Skill

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Make again?

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Dietitian Joey //

Ingredients

Small chicken breast fillets5 × 100 g

Water, enough to submerge1½ cups

Ginger, sliced2 slices

Scallions, white part2

Salt1 tsp

6 steps

The method

Defrost frozen chicken breast fillets in a sealed bag in the chiller overnight.

In a pot, place chicken, ginger, scallion and salt, then pour water in.

Bring to a bare simmer. Once small bubbles appear, simmer for another 2 minutes.

Turn off heat and leave the chicken in the covered pot for 10 minutes (12–15 if thicker, ~200g) to cook in residual heat.

Take a fillet out and slice through the middle to check doneness.

Remove the rest, rest 5 minutes, then shred into small pieces.