I don’t know about you, but I find chicken cooked in the oven can be a bit dry and fried chicken can be a little greasy (not to mention make an complete mess of the kitchen) , so lately I’ve been poaching chicken instead. This is my favourite way to cook chicken that I’m going to be shredding, or adding to a recipe that calls for pre-cooked chicken.
- Chicken (as much as your recipe calls for)
- A splash of white wine
- A couple of bay leaves
- A small piece of fresh ginger
- A few black peppercorns
- Sea salt
- Dice the chicken up into roughly equal sized pieces.
- Arrange the chicken at the bottom of a pan, trying to make sure none of the pieces overlap
- Pour the wine over first, then add cold water until the chicken is completely submerged by about 5cm of water.
- Throw in the bay leaves, ginger, peppercorns, then season.
- Bring the water to a boil, then when it boils reduce the heat and allow it to simmer.
- If you’re going to use the liquid, you’ll want to spoon off the scum that will come to the top.
- Simmer the chicken for a few minutes until thoroughly cooked. Ideally, you’ll want to use a meat thermometer to ensure it’s cooked all the way through before removing from the heat, otherwise, test the largest piece to ensure it’s cooked all the way through, and the juices run clear.
- Once cooked, drain the chicken pieces and shred, or use as they are.
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