Just let it sit after it's boiled! Remember these tips, and you can make easy and moist chicken breasts any time. It's really versatile, as you can use it in a sandwich or with chilled Chinese noodles!
If your chicken breast is large, make slits on the thick parts to even the slice.
Prepare 1% salt water in a pan. Place the chicken inside with the skin side facing up. Cover the pan and turn the heat on. When it boils, turn the heat off immediately.
Let the chicken soak in the water until it cools down completely and it's done.
For mock Singapore chicken rice using this moist chicken (Recipe ID: 1798699).
Story Behind this Recipe
Because of how the chicken appears in the pan, my family calls this "floating chicken."
The chicken will cook in residual heat once it's removed from heat and sitting in the broth, which results in a tender and moist finish. If you boil the chicken the night before, you'll have moist boiled chicken by the next morning. I usually skim the scum off the water and serve the clear broth in cooking and in soups.