Recipe of Speedy How to Cook Moist Chicken Breast for Boiled Chicken

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The ingredients needed to make How to Cook Moist Chicken Breast for Boiled Chicken:

1. Make ready 1 piece Chicken breast or chicken thigh
2. Make ready 1 slice Thinly sliced ginger
3. Take 1 stalk Japanese leek (green part)
4. Get 1/2 tbsp Salt (optional)
5. Prepare 2 tbsp Sake
6. Make ready 800 ml Water

You can boil the chicken plain or season your water for added flavor. How long it will take for your chicken to. Best way of cooking chicken breast is to boil it! This method has the primary advantage of keeping the chicken moist.

Instructions to make How to Cook Moist Chicken Breast for Boiled Chicken:

1. To a pot that has a tightly-sealing lid, add 800 ml of water and bring it to a boil. Add the chicken breast and all the other ingredients and bring it to a boil again. Cover the pot and turn off the heat.
2. Boil as briefly as possible and let the chicken cook through with the residual heat. Letting it sit in the cooking liquid until cooled is the way to make moist and tender chicken.
3. Make sure to cover the pan while it cools off. If you open the lid, the temperature will go down and the chicken may not cook through. Be patient and wait!
4. Let the chicken cool completely before slicing. It will fall apart if you slice it while it's still warm. The chicken is so juicy that the juices will come out when you press down with your finger.
5. This chicken can be used in bang bang chicken, salad, or a side dish! The chicken broth has a lot of umami flavor from the chicken. Use it to make a soup or use it in mixed rice and there will be no waste.
6. Strain the broth through a paper towel. You will have a very clear and beautiful soup. This soup is a little on the salty side. You can add some water to dilute it if necessary.
7. [Note] If you are doubling the amount of chicken to make this broth, you do not need to double the amount of the water or the seasonings. 800 ml of water should be enough to hold 2 pieces of chicken breast to make the broth.
8. Play it by ear when adding more water. You can add about 200 ml of water if you are using 3 pieces of chicken. The chicken broth will be richer, so add some water to dilute.
9. Bang bang chicken with roasted sesame and miso based sauce. - - https://cookpad.com/us/recipes/145837-bang-bang-chicken-with-moist-chicken-breast
10. With sesame oil - - https://cookpad.com/us/recipes/147035-moist-boiled-chicken-with-sesame-oil
11. With herbal sauce - - https://cookpad.com/us/recipes/147034-well-boiled-chicken-with-a-fragrant-sauce
12. With olive oil dressing - - https://cookpad.com/us/recipes/145813-moist-poached-chicken-with-olive-oil
13. Korean-style salad - - https://cookpad.com/us/recipes/153722-boiled-chicken-with-korean-dressing
14. [With the chicken broth] Fluffy egg-drop soup - - https://cookpad.com/us/recipes/145855-fluffy-egg-drop-soup-with-boiled-chicken-broth
15. [With the chicken broth] Mizuna Chinese Soup - - https://cookpad.com/us/recipes/147043-mizuna-chinese-soup-with-chicken-skin-broth
16. [With the chicken broth] Kimchee soup with eggs - - https://cookpad.com/us/recipes/147044-egg-and-kimchi-soup-made-with-chicken-skin-and-chicken-broth
17. [With the chicken broth] Chinese-style mixed rice - - https://cookpad.com/us/recipes/155241-chinese-mixed-rice-with-chicken-broth
18. [With the chicken broth] Chinese-style soup with harusame bean threads - - https://cookpad.com/us/recipes/152376-chinese-soup-with-cellophane-noodles-and-fluffy-light-chicken-meatballs
19. [With the chicken broth] Korean-style chawan-mushi (egg custard) in a pan. - - https://cookpad.com/us/recipes/154370-kelanchim-korean-chawanmushi-steamed-egg-custard
20. Chilled Chinese noodles with sesame seed dressing - - https://cookpad.com/us/recipes/155354-how-to-make-sesame-sauce-for-chilled-chinese-style-noodles-with-poached-chicken
21. Boiled chicken ham.
22. You can make a delicious soup out of the chicken skin. - - https://cookpad.com/us/recipes/147045-make-chicken-broth-with-leftover-chicken-skin

Best way of cooking chicken breast is to boil it! This method has the primary advantage of keeping the chicken moist. Bring to a boil, then add chicken and salt. These baked, grilled, and even pan-fried recipes are loved by home cooks everywhere. The sauce is not thick, it is a bit runny, but.

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