Ginger-Poached Chicken and Broth |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Pair Ginger-Poached Chicken and Broth with your favorite noodle bowl, or serve this Hakka-style Chicken and Broth solo. Ingredients:
4 cans (14.5 oz. each) reduced-sodium chicken broth, divided |
5 quarter-size slices fresh ginger |
2 large garlic cloves |
1 pound boned, skinned chicken breast halves, cut into large chunks |
Directions:
1. Bring 3 cans broth to a boil in a pot with ginger and garlic. Add chicken, cover, and remove from heat. Let sit, stirring occasionally, until chicken is cooked, 15 minutes.
2. Using a slotted spoon, transfer chicken to a serving bowl. Add remaining 1 can broth to pot and bring to a boil. Serve broth and chicken in separate bowls.
3. Make ahead: Up to 1 day. Bring all broth to a boil with chicken, then remove chicken and chill separately from broth.
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