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 ...
Slice the chicken breasts in half and place in the hot stock. Replace the lid and leave to poach gently for 12 minutes – don’t let the stock boil. Remove from the stock and slice into thin strips.
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 ...