This is the only way to make poached chicken breast that guarantees it comes out perfectly cooked and ridiculously juicy, every single time! No fancy kitchen gadgets required.
The chicken is so juicy, you can eat it plain with no sauce, I swear. But because I love sauces so much, I’m serving this perfect poached chicken breast with a classic Ginger Shallot (Scallion) Sauce. So good, you will want to put it on everything!
Every since I discovered this genius way to poach chicken breast well over a decade ago, I have never used any other method. In fact, I barely consider this cooking. Well of course, the chicken is cooked. But this technique to poach chicken can barely be considered cooking.
Because this is all you do: Bring a saucepan of water to the boil. Plonk in chicken breast. Bring the water back up to the boil, plonk the lid on, then remove the saucepan from the stove. Let it stand for 20 – 45 minutes (seriously, there’s a big window!). And hey presto! A chicken breast that is so perfectly cooked and so crazy juicy, you will not believe your eyes!
Every time I make this, I always have a twinge of self doubt, worried that when I cut into the chicken it won’t be cooked through. And every single time, I worry for no reason. Because it always works. Always. Every single time. I have never had a fail – ever.
This is truly a foolproof recipe. And the simple reason is this: in every country, in every kitchen, on every stove, in every pot, the boiling point of water is 100C / 212F*. Because that is the key to this recipe: by simply leaving chicken breast submerged in boiling water and removing the saucepan from the stove, the chicken cooks in the residual heat but the falling water temperature is such that it does not allow the chicken to overcook.
It is bizarrely hard to take a photo that truly captures the juiciness of this chicken, but you can definitely see it in the video (below the recipe). You can literally see the glisten of juice on each slice as I slice it with my Baby Hands.
* Except at high altitudes, see recipe notes about this.
I mentioned earlier that this perfect poached chicken breast is so juicy, you can eat it plain. Honestly, try it. You won’t believe me until you try it for yourself.
In fact, it’s so juicy you can even eat it cold, straight out of the refrigerator. Yes, I put myself through the paces to really test out this recipe for you!! 😉
However, as good as the perfect poached chicken breast is, I couldn’t resist serving it up with a sauce. For today, I chose a Ginger Shallot Sauce. Aka Ginger Scallion Sauce, to the Americans reading this. ❤️ Or Ginger Spring Onion Sauce.
I am not actually sure of the real original of this sauce. It is basically the sauce used for Hainanese Chicken – in fact, this whole recipe I’m sharing today is like a simpler, much faster version of Hainanese Chicken (minus the rice). This sauce is also similar to David Chang’s recipe which I use in his Momfuku Marinated Beef Skirt Steak Ssam recipe that I shared in my early days.
Do not be fooled by the short ingredient list. This Ginger Shallot Sauce packs a serious flavour punch and is so good, you will want to put it on everything. Long after the chicken is gone, you will be dolloping it on the rice.
In fact, you know what? It’s 5.52pm on Monday right now. And 2 seconds after I hit publish, I’m making this for dinner for about the 3rd time in the last week. It’s that easy, that fast and that good! – Nagi x
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Foolproof Poached Chicken with Ginger Shallot Sauce
Ingredients
- 2 chicken breasts , boneless skinless, 250g/8.5 oz each (Note 1)
Ginger Shallot Sauce
- 3 – 4 shallots / scallions , green and white part thinly sliced (1 heaped cup)
- 2 tbsp finely grated ginger
- 1/4 tsp salt
- 5 tbsp vegetable oil (or peanut or grapeseed oil)
Quick Chilli Sauce
- 1 tbsp chilli paste
- 1 tbsp Sriracha
- 1 tsp soy sauce
- 1 tsp sugar
- 1 garlic clove
- 1 tsp grated ginger
Instructions
Chicken
- Take chicken out of the fridge 30 minutes before cooking.
- Fill a saucepan with water so the chicken breast will be well submerged with at least 2″ / 5cm of water above it.
- Bring water to boil. Place chicken breast in water, place lid on, bring back up to the boil. Remove saucepan from stove and set aside for 20 minutes (it’s fine up to 45 min, won’t overcook).
- Remove chicken from water and slice. Serve with Sauces (below) and rice.
Ginger Shallot Sauce
- Combine and mix ingredients in a bowl. Set side for 20 minutes. It will sweat and become more liquidy.
Chilli Sauce
- Mix ingredients in a bowl. Set aside for 15 minutes.
Recipe Notes:
Nutrition Information:
WATCH HOW TO MAKE IT
Cooking video! So you can see for yourself how insanely juicy this perfect poached chicken breast really is!
LIFE OF DOZER
Looking thoroughly unimpressed with my offering of a teeny tiny scrap of broccolini stem…..Only because I ran out of leftover chicken after multiple takes which you’ll see at the end of the cooking video!!
Hi Nagi
Thank you this is the best Hai-nam chicken reciep I have found, especially the chilli sauce awesome, from other website never turn out even alright.
Ai
Awesome! So glad to hear that Ai Tang, thanks for letting me know! N x
Another brilliant and so simple recipe. I’ve always cooked hard boiled eggs like this (turning off the heat for 10 minutes), but to be able to conserve fuel on the boat this will definitely be added to my galley meals. Thanks Nagi
WOAH! Eggs like this??? LIFE CHANGING!!
I also cook hard boiled eggs like this nagi.
Half inch water in pan. Add eggs. Put lid on pan. Bring to the boil. Turn off the heat and stand covered on switched off burner 10 minutes. But i have only done it with electtic power.
Our family have been cooking our chicken like this since I was a child. I am 35 now. We would put a whole chicken in cold water bring it to a boil then cover the pot for forty minutes. It is the most juiciest chicken ever! However, I love, love, love this recipe. It was delicious. I served my family this recipe and they licked the plates cleaned and asked for more. Thank you so much for all you wonderful recipes and for making them so easy to fix. I haven’t tried them all, but I am on my way. Thank you
Yes! My mother does that too 🙂 And that’s how Hainanese Chicken is made. How do you serve yours? So glad you’re enjoying my recipes, thanks for letting me know Morgan! N xx
Nagi! This did no disappoint. Your poached chicken directions were iron-clad fool proof and the ginger-scallion sauce was so delicious. With two kids under 5 running around, can I tell you what a relief it is to have a recipe I can let cook on it’s own without me standing over the stove?!?! 😀 Thank you!!
YESSSSSS!!! I am so thrilled to hear that Anita, I love this little trick! The only way I poach chicken 🙂 N xx
Hey Nagi,
I poached 2 batches of double chicken breasts tonight using your method and breast meat came out absolutely tender and juicey.. It was so beautiful and tasty… the pure and simple taste of chicken is so wonderful. You are a genius! I love this simple and healthy way of cooking using fresh and simple ingredients. How quick and easy is this ? just plain tap water and fresh chicken breasts. I can think of so many ways to use this juicey poached chicken breast.. tonight I am using it in my children’s sandwiches and wraps for their school lunch; as well as topping for salad, noodle soup and fried rice / stir fry. The poaching liquid is saved for making your beautiful wonton noodle as a soup base, it is full of chicken goodness… Love your work! Thank you for sharing. You have forever changed the way I cook chicken breasts. I will now be cooking more breasts, no longer am I worried about it being too dry. axx
HIGH FIVE! So glad you enjoyed it Ada, isn’t it amazing??? Hope you enjoy the wontons!
I live at 1100m above sea level and tried your recipe. Taking into consideration the altitude, I decided to cook the chicken at boiling for 5 mins just to be sure and overcooked it, whoops! BUT it certainly isn’t the last time I make this recipe, next time I’ll try a shorter boiling time. I do wonder if it’ll cook just fine as per your recipe, as the chicken just needs to have an internal temperature of 74°C and even a couple of degrees under 100°C should get it above this point. As to the taste, my husband was not happy I was poaching with nothing but water and couldn’t have been more surprised when he took his first bite, he loved it. I didn’t have chilli paste on hand so just doubled the chilli sauce (I just had a random hot chilli sauce) and it was really good.
Hi Debs – your feedback is awesome, thanks!!! Official High Altitude Recipe Tester!! I am so thrilled to hear your husband enjoyed the flavour, it’s surprising isn’t it? It’s the sauce! That sauce is EVERYTHING!
I’m so thankful for your comment Deb! I live 1,045m above sea level & was VERY curious to see if anyone else had tried this at a high altitude. I’m going to try this!
Hi Nagi,
I am so excited to try this recipe. Two questions:
1. Do you put any salt in water when you boil the chicken ?
And
2. What kind of chili paste? I have Sriracha and Chinese Chili Bean paste -but what chili paste exactly do you use?
Thank you so much!!!
Hi Karen! Nope, no salt in the water. 🙂 And for chili maste, I use Masterfoods, just a plain chilli paste. https://www.woolworths.com.au/Shop/Search/Products/pantry-international-food/herbs-spices-a-k?searchTerm=chilli&name=masterfoods-chilli-freshly-chopped&productId=9591
Hi Nagi! I’ve tried many of your recipes and love them all. They never disappoint! My husband’s favorite is proper chicken chow mein. Best ever and so authentic! I’m going to make this poached chicken dish tonight! Just one thing … shallots and scallions are two different products. Shallots have no green whatsoever. They have a brown peel like a yellow onion and are purple on the inside after peeled. I am sometimes confused which one you are intending for the recipe unless you say “green and white parts” and then I know you mean scallions. But they are not the same as shallots. Just thought I would bring that up to avoid confusion about the recipes.
Hi Debra – so glad you are enjoying my recipes, thank you! Scallions / shallots and green onions are all so confusing between different countries – where are you?? What you are describing as Shallots i.e. mini onion is what I know as eschallots 🙂 Thank you for raising it, I am always worried about it but I kind of figure the photos make it clear what I am using, at least for this one. So glad you love the Chow Mein! N x
Thanks for clarifying – I was confused by the shallots / scallions/ /spring onions, too. I’ve poached the chicken, now will do the sauces for dinner later.
Loved this. My husband said it’s the best thing I’ve made in ages! He usually won’t eat breast either, too dry. Not this time. I love your page, you’re the best.
I’m so glad to hear that Emma! Thank you for letting me know! N x
Hi Nagi, Made this last night and once again Mr Fussy loved one of your recipes!!! (I know this because he said he “would have that again) Fab way to make sure chicken breast is perfect. Sauces are ACE!!! Thanks for sharing your lovely recipes.
I have been reading your recipes and tried a number of them. They turn out really good. I would like to say ‘Thank You’ for your recipes and the way (with so much energy and enjoyment) you describe them. They make cooking so much fun and less anxious in trying new ones.
Looking at your website has become a hobby for me. ??
Could you recommend a good chili paste recipe? Thanks! 🙂
Sounds delicious and so simple. I’m really looking forward to trying the ginger shallot sauce, looks so yummy!
Thanks Fida! Hope you do try it soon, it really is DELISH!!
Method is super! Thanks. Depending on how much higher your altitude is, you will need to increase cooking time by up to 1/4 of the original sea level time. Just use a thermometer for checking internal temp…165 for chicken and won’t be a problem. After checking as you go, you’ll know how long for next time in your area.
Thanks Carly! You tried it already?? I am going to do some research for high altitude. I am just not sure whether it’s better to simmer for longer before taking off the stove, or whether leaving it for longer will work. I might have to find a recipe tester in a high altitude location!!!
I saw this in your Instagram, and I just have to come visit. Definitely making this recipe.
Hope you do Soe! Would love to know what you think! N x
Hello teacher! There you go again! Because I steam, rather than poach [well, except eggs and sometimes fish 🙂 !] Oh absolutely believe your results and the super easy sauces . . . and the ‘water’ left is almost a weak stock . . . must do it this way . . . .
Oooh, I would love to know what you think if you do try it Eha!!!
Shalryn is right. Boiling points decrease as altitude increases. Where I live (in the Black Hills of South Dakota, USA), I’m at about 3,500 feet and the boiling point is about 207° F!
Thanks Mike! I really appreciate it 🙂 Totally forgot about high altitude, I will add notes. Undercooked chicken is yuck! N xx
“…in every country, in every kitchen, on every stove, in every pot, the boiling point of water is 100C / 212F.” Actually, not quite. I live at higher altitude in the mountains, and the boiling point of water is lower. Adjustments need to be made, whether via salt content, longer boiling times, or augmenting stovetop cooking with low-temp oven cooking. I just thought I should mention that.
Hi Shalryn – thank you so much for picking that up, I really appreciate it! I will add notes for high altitude cooking! N xx
I love this recipe, this is something that Jon can make when I am working late. I have been trying to get him to cook healthy meals for himself when I am not home (and save the leftovers for me). Great foolproof method Nagi!!
YES HE CAN!!
Nagi , only YOU can make a simple thing like poached chicken be AMAZING!!!! And your video! Incredible!!! I love the ending 🙂 do you use ivideo??? I love the editing
Hi Mila! I use Final Cut Pro 🙂 N x
Hi Nagi: As CK mentioned in an earlier e-mail he poaches an entire chicken this way. Can you tell me how long a
5 to 6 lb chicken would need to stay in the water? Would you simmer a whole chicken for a while after the water comes back to a boil when the chicken is put in? I am just afraid immediately taking an whole chicken off the heat and letting it sit for say 45 minutes might not be enough to cook it all the way through. Also can we add flavour to the water such as onion, cilantro, cumin, garlic…. whatever flavours we like? Hopefully the spices will not affect the poaching process. However please confirm if I can add salt to the water or will this dry the chicken out? Your recipe sounds fabulous and I am going to try it.
Maureen from Toronto
Hi Maureen! Using this method for a whole chicken requires more steps, you need to bring it back up to the boil. I’m afraid I don’t have the recipe on hand but will do a recipe for poaching a whole chicken soon!! And no, do not add salt. Not needed if you make the sauce 🙂 And as for extra flavours, they will not infuse into the chicken using this method. 🙂