Poached chicken may not sound like the most appetizing dish, but it can actually be delicious when cooked properly. Here's ...

Succulent, gently poached chicken, soothing soup, fragrant rice and a sparkly ginger-scallion sauce. What’s not to love?

Slip chicken breasts into liquid and return to a simmer. Turn off heat and let chicken slowly poach until an instant-read thermometer inserted at the thickest part registers 140 degrees ...

My motheir - and many other Chinese cooks - poach the bird whole ... cook for a little longer in the poaching liquid. After the chicken is cooked, it's plunged into a bowl of iced water, which ...

Slice the chicken breasts in half and place in the hot stock. Replace the lid and leave to poach gently for 12 minutes – don’t let the stock boil. Remove from the stock and slice into thin strips.

Some recipes call for shredding just-cooked chicken with two forks. Instead, you can set your stand mixer or hand mixer on the low setting and let it do the work for you in seconds. Poached ...

Coarsely chop lemongrass and ginger. Place a saucepan. Add chicken broth and half a garlic. Bring them to a boil, then reduce the heat to low and simmer for 10 minutes. Heat butter in a skillet on ...

Heat the stock to a gentle simmer and add the salt. Poach the chicken breast for 20 minutes. Remove from the stock and leave to cool. Bring the stock to the boil, add the orzo pasta. Reduce to a ...