Perfectly poached chicken breasts from The Wok - Recipes and Techniques (page 565) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Fragrant scallion-ginger oil

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on October 01, 2023

    Great technique resulting in flavorful chicken breasts with firm, not flabby, skin.

  • Fyretigger on July 18, 2022

    Poaching method is easy and works great. And the method is relatively forgiving. I was afraid the flame was too low (after decreasing it and letting it rest a bit) and I increased it and it went back up to a full simmer. The chicken still came out very juicy and tender with ice bath shocking.

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