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“This poached chicken is velvety soft and tender. The cooking broth is absolutely delicious and can be saved to boil ramen or make rice. Adapted from a recipe at Serious Eats.”
1hr 10mins
6 cups

Ingredients Nutrition


  1. Combine everything except the chicken and cilantro in a large pot. Bring to a boil.
  2. Add the chicken, breast side down, reduce the heat, cover tightly and simmer 15 minutes. Turn off the heat and leave the pot undisturbed 30 minutes. Turn the chicken over, breast side up, recover and let stand another 15 minutes.
  3. Carve the chicken as usual. Serve with a few spoonfuls of broth and garnish with cilantro. The rest of the broth can be used to make ramen or rice, or toss the chicken bones back into the broth and simmer another 2 hours to make Asian chicken stock.

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