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!
MORE ASIAN SOUPS YOU’LL LOVE!
- Ham Bone Congee (Chinese Rice Soup)
- Wonton Soup
- Chinese Corn Soup
- Chinese Noodle Soup
- Hot and Sour Soup
- Vegetarian Dan Dan Noodles Soup
- See all Asian Recipes
Foolproof Poached Chicken Noodle Soup
- 1 chicken breast (up to 300g/10 oz)
- 3 bok choys (or 4 small ones)
- 1 cup bean sprouts
- 5 oz / 150 g fresh egg noodles
- 2 cups / 16 oz / 500 mls chicken stock
- 1 cup water
- 1 1/2 tbsp soy sauce
- 2 tsp sugar
- 1 1/2 tbsp chinese cooking wine (or sub with 2 tsp sherry or sake (rice wine))
- 2 tsp ginger , minced
- 2 garlic cloves , minced
- 1 star anise
- 1 scallion/shallot , light green and green part only, sliced
- Fried Asian shallots
- Combine Soup Stock ingredients in a medium saucepan large enough to hold the 2 chicken breasts side by side (without being crammed in). Bring to boil, taste and adjust if necessary.
- Add chicken to soup, bring back to boil. Remove from heat and put aside covered for 20 - 25 mins. Don't worry if you leave it for longer, it won't over cook.
- When the chicken is poached, remove from the soup and slice into 1/4" / 0.5cm slices.
- Cook noodles according to the packet instructions - usually for fresh noodles soaking them in boiling water is sufficient.
- Cut the bok choy leaves from the stems, cut the stems vertically into 1/3" / 1cm wide sticks.
- Bring the soup (without the poached chicken in it) back to boil, add the bok choy stems, boil for 30 seconds then remove from heat, add the bok choy leaves and bean sprouts.
- To assemble place noodles in bowl, top with bok choy, chicken and spoon over soup.
- Garnish with scallions/shallots and fried shallots.