Moist Boiled Chicken

Moist Boiled Chicken

Boil for a little while and just leave it alone for moist and tender results!

Ingredients: As much as you need

Chicken thigh, breast or tenderloin
as much as you need
to taste (about 1/2 a knob per piece of chicken)
The green part of a Japanese leek
to taste
about 1 tablespoon (per 1-2 pieces of chicken)


1. Put plenty of water (so that the chicken doesn't stick out above) in a pan and bring to a boil. Add the chicken, ginger, leek and sake, set the heat to medium, and bring to a boil again. Turn the heat down to very low, and simmer for 1.5 to 2 minutes or so while skimming off the scum. Turn the heat off, cover with a lid and leave as-is for about 20 minutes.
2. Transfer the chicken with the cooking liquid to a plastic container, and leave it until it has cooled completely. Make sure the chicken is totally immersed in the liquid! When the chicken has cooled completely, it's done!

Story Behind this Recipe

I used an old magazine clipping as reference. I don't like dried out stringy chicken breast, so I thought I would try it out.