Put the chicken and the ★ ingredients in a resealable plastic bag, and massage the chicken lightly over the bag so that the salt and sugar are rubbed into it. The sugar will make the chicken glossy.
Leave the chicken to marinate overnight, or up to 2 days, in the refrigerator. Once you get to this point, just cook the chicken when it's convenient for you.
Tips for poaching the chicken: Use a large pan that retains heat well, with a lid. Take the chicken out of the refrigerator in advance to have it close to room temperature.
Add the ginger, garlic and lemon with the chicken to the pan. Add the water and the chicken together to the pan and start heating.
If you let the chicken simmer it will get dried out! Once the water comes to a boil, turn the heat off right away, cover with a lid and leave the pan until it's cooled down.
You can eat the chicken right away, or rest it overnight in the refrigerator and just slice and eat the next day if you're busy. The easiest thing to do is to slice the chicken while it's cold and to microwave.
In our house we like to eat it the Korean way with ssamjang sauce, wrapped up with vegetables! Or you can use it for bang bang chicken too.
Shred up any leftovers and store in the refrigerator. Add to salads the next day or serve with lots of chopped green onion and ponzu sauce.
This is the poaching liquid for 2 chicken breasts. Chill it in the refrigerator overnight and the fat can be removed easily. If you use chicken thighs, there will be more fat .
Julienne some silken tofu and add it with lots of vegetables and mushrooms to the poaching liquid and cook. Add some beaten egg to finish, and you'll have a delicious soup.
Season with salt or soy sauce, or in any way you like. Add a little pepper. If you add dadaegi and lemon juice, you'll have an Asian fusion soup.
Story Behind this Recipe
My husband loves poached chicken. I love it too since it's easy, delicious and healthy. After trying out various methods, this is the one I've settled on.
There's just a little effort required to prep the chicken, but once that's done you have something you can make in advance and just cut and eat as you please. I make this the day before when I know I'll be too busy to make dinner the next day.