Ginger-Poached Chicken and Broth
Photo: John Lee; Styling: Randy Mon
Pair Ginger-Poached Chicken and Broth with your favorite noodle bowl, or serve this Hakka-style Chicken and Broth solo.
How to Make It
Step 1
1
Bring 3 cans broth to a boil in a pot with ginger and garlic. Add chicken, cover, and remove from heat. Let sit, stirring occasionally, until chicken is cooked, 15 minutes.
Step 2
2
Using a slotted spoon, transfer chicken to a serving bowl. Add remaining 1 can broth to pot and bring to a boil. Serve broth and chicken in separate bowls.
Step 3
3
Make ahead: Up to 1 day. Bring all broth to a boil with chicken, then remove chicken and chill separately from broth.
Ingredients
4 cans (14.5 oz. each) reduced-sodium chicken broth, divided
5 quarter-size slices fresh ginger
2 large garlic cloves
1 pound boned, skinned chicken breast halves, cut into large chunks
Directions
Step 1
1
Bring 3 cans broth to a boil in a pot with ginger and garlic. Add chicken, cover, and remove from heat. Let sit, stirring occasionally, until chicken is cooked, 15 minutes.
Step 2
2
Using a slotted spoon, transfer chicken to a serving bowl. Add remaining 1 can broth to pot and bring to a boil. Serve broth and chicken in separate bowls.
Step 3
3
Make ahead: Up to 1 day. Bring all broth to a boil with chicken, then remove chicken and chill separately from broth.
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