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Poached Chicken Breasts (Durotherm)
Serve this chicken over steamed rice (the hot broth can be used instead of water to cook the rice), with sautéed or stir-fried broccoli, green beans or bok choy. When cooled, the moist meat is terrific folded into chicken salad or chopped and stirred into to fried rice.
6
Servings
35 minutes
15 minutes active
Ingredients
-
2
pounds boneless, skinless chicken breasts
-
½
cup dry sherry
Directions
-
01Remove the chicken from the refrigerator and let come to room temperature. Meanwhile, in a 5.3-quart Durotherm pot over medium-high, combine 4 cups water, the sherry, soy sauce, scallions, shallot, ginger, star anise, sugar and 2 teaspoons salt. Bring to a boil, then lower to medium-low and simmer for 10 minutes.
Pardon the interruption
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September 27, 2022
So delicious and light!
I didn't know what a durotherm was and made this in our dutch oven... added a couple smashed cloves of garlic and half a jalapeno. We also threw our green beans into the pot once the chicken reached 155 F and cooked them until the chicken reached 165 F. Sprinkled liberally with cilantro and served over rice. Just excellent! Maybe will add carrots and mushrooms when we make it again.
Hi Robin -
We are glad you are exploring our recipes! These Durotherm recipes were designed to go with the Durotherm pot that we sell in our store. They are quite easy to convert to stovetop. Here's what I would do: In a 12-inch skillet, over medium-high, combine 4 cups water, the sherry, soy sauce, scallions, shallot, ginger, star anise, sugar and 2 teaspoons salt. Bring to a boil, then lower to medium-low. Add the chicken and sesame oil, cover, and cook at a bare simmer until the chicken is opaque throughout, about 18 minutes; flip the breasts once halfway through. Remove the chicken from the broth and rest, loosely tented with foil, for 5 minutes before slicing. Strain the broth and reserve for serving with chicken or for making soup.
We also have several other poached chicken recipes on the website (all done in a traditional way), that you may also want to try. The Coconut-Lemongrass is a favorite that I use for a Chinese chicken salad:
https://www.177milkstreet.com/recipes/lager-poached-chicken-cookish
https://www.177milkstreet.com/recipes/cider-poached-chicken-cookish
https://www.177milkstreet.com/recipes/coconut-lemon-grass-poached-chicken-cookish
https://www.177milkstreet.com/recipes/sake-citrus-poached-chicken-cookish
Enjoy!
Best,
The Milk Street Team
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WHY, WHY, WHY? Fine, everyone loves their Instapot and y'all want to serve that market. But now I have to look up another kind of pot to find out I can't make this recipe either? SO FRUSTRATING. Please start giving alternate instructions for regular cooks who don't want specialty pans. I've enjoyed some of the recipes I've tried, but I may be one & done with my subscription with y'all.