Recipe: Appetizing Moist Boiled Chicken

Moist Boiled Chicken. Cooked chicken is one of the most versatile proteins out there. You can add it to just about anything. And (besides purchasing precooked) there's no easier way to get cooked chicken to add to your recipes than to boil or poach your chicken.

It makes moist, flavorful meat -- the flavor isn't all boiled out into the broth, and it doesn't get the sort of carmelized flavor of roasting, which I don't care for in a chicken salad. If you do Once-A-Month Cooking, this is a great way to prepare a lot of chicken. This is truly just a blank slate method; it makes nicely cooked and juicy chicken breast for topping salads and other dishes. You can have Moist Boiled Chicken using 4 ingredients and 2 steps. Here is how you cook that.

Ingredients of Moist Boiled Chicken

1. It's 1 of as much as you need Chicken thigh, breast or tenderloin.
2. Prepare 1 of Ginger.
3. You need 1 of The green part of a Japanese leek.
4. It's 1 tbsp of Sake.

I usually make about one pound of chicken breasts at a time, which gives me enough chicken for a few days of salads and lunches. But if you want to turn it into a meal on its own, get creative! Bring to a boil, then cover and reduce heat to medium. Shred chicken with two forks and use as desired.

Moist Boiled Chicken step by step

1. Put plenty of water (so that the chicken doesn't stick out above) in a pan and bring to a boil. Add the chicken, ginger, leek and sake, set the heat to medium, and bring to a boil again. Turn the heat down to very low, and simmer for 1.5 to 2 minutes or so while skimming off the scum. Turn the heat off, cover with a lid and leave as-is for about 20 minutes..
2. Transfer the chicken with the cooking liquid to a plastic container, and leave it until it has cooled completely. Make sure the chicken is totally immersed in the liquid! When the chicken has cooled completely, it's done!.

Time and Temperature for Grilling Chicken Tenders. To keep your chicken tenders moist, it's important to make sure your grill is at the right temperature and not to overcook them. When the chicken is cool enough remove the meat from the bone. It is so much easier to remove the meat from the bone when the chicken has just been cooked instead of the next day after the chicken has been refrigerated overnight. And this is how you cook the perfect boiled whole chicken that is moist and flavorful.

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