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biig
 
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Default poaching chicken



OmManiPadmeOmelet wrote:
>
> In article >,
> J. Eric Durbin > wrote:
>
> > On Wed, 18 Jan 2006 19:09:57 -0500, biig > wrote:
> >
> > >
> > > I have a couple of boneless and skinless chicken breasts I'm going to
> > >poach for salad or sandwiches. Would you season the liquid or wait and
> > >season the finished chicken. I thought I'd use chicken broth for the
> > >liquid....tia....Sharon

> >
> > Depending on the final dish you could season the broth for Chinese
> > (green onion, garlic, ginger, soy sauce), Mexican (cumin, chilis or
> > chili powder, cumin, onion, garlic), or traditional American/European
> > (garlic, carrot, celery or celery salt, onion, and, if your store
> > carries them, parsnips).
> >
> > One tip I picked up from one of the cooking shows, can't remember
> > which, that has always produced moist, non-stringly poached chicken
> > was to add all the ingredients to the cold broth or water and slowly
> > bring it all up to a very low simmer, partially covered. Never allow
> > it to boil which causes the protein in the chicken to seize up and
> > become tough, dry, and stringy. Cook for 20 -30 minutes depending on
> > the size of the chicken cut.

>
> You can also poach in the microwave.
>
> Works a treat for salmon, and also for boneless skinless chicken thighs.
> I usually grill breast meat so have not tried nuking that.
> --
> Om.
> Thanks for all the replies. I'll pick one and see how it turns out............Sharon