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Asian style poached chicken

Poaching is the special cooking method used here. Add 2 tablespoons water for poaching the chicken. But I find out it is quite helpful to remove the raw chicken taste. But will not need to use the iced cold method to stop the cooking process. Turn the heat off and allow the chicken to infuse in the stock.
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42-Minute Poached Chicken

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White Cut Chicken|Chinese Poached Chicken

Sorry, your blog cannot share posts by email. Once cool enough to handle, shred the chicken meat off the bones and return to the broth. Remove this bar by logging in. About Munch The Verdict: Tuesday, November 13, That lady knew what she was doing and she certainly won my little heart over whenever she made this simple poached chicken. Recipe by Justine Schofield from Everyday Gourmet.
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Cycle For Charity - Asian Style Poached Chicken

At Eat Your Books we love great recipes — and the best come from chefs, authors and bloggers who have spent time developing and testing them. Please choose a modern one. Hi Roselys, you can choose not to eat the chicken skin, but when cooking the chicken, the skin should be on to keep the meat from drying out. I just found your website. Will try your recipes soon. This helps punch up the flavor as the stock reduces.
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And every single time, I worry for no reason. Bai qei ji is madarin not Cantonese. Serious props for being the first online recipe to specify free range chicken! Once it falls below, the chicken stops cooking and thus prevents the breast from overcooking, yielding a guaranteed perfectly cooked juicy chicken breast every single time! Would bok choy in oyster sauce be to contrasting? I followed everything as written but threw the bones back in then cooked it down to a more condensed stock to use as water for making chicken flavored rice.
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