Poached Chicken with Ginger Shallot Sauce



I have a friend who is so obsessed with this method of cooking chicken breast, she makes it every single week! Even if you don’t use the sauces, try this poached chicken breast. It’s so juicy, it is going to BLOW YOUR MIND! It’s even juicy straight out of the fridge - seriously! Watch the instruction video below. Get the full recipe at Recipe Tin Eat original website.

FYI: Poaching is a type of moist-heat cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively low temperature (about 160–180 °F or 71–82 °C) (from Wikipedia).


All image and video are courtesy of Recipe Tin Eat.

No comments