Cook, uncovered, for 15 minutes, turning chicken halfway through cooking time, or until chicken is just cooked through. Remove chicken from poaching liquid. When cool enough to handle, shred or chop ...
My motheir - and many other Chinese cooks - poach the bird whole ... cook for a little longer in the poaching liquid. After the chicken is cooked, it's plunged into a bowl of iced water, which ...
Slip chicken breasts into liquid and return to a simmer. Turn off heat and let chicken slowly poach until an instant-read thermometer inserted at the thickest part registers 140 degrees ...