This is the only way to make poached chicken breast that guarantees it comes out perfectly cooked and ridiculously juicy, every single time! No fancy kitchen gadgets required.
The chicken is so juicy, you can eat it plain with no sauce, I swear. But because I love sauces so much, I’m serving this perfect poached chicken breast with a classic Ginger Shallot (Scallion) Sauce. So good, you will want to put it on everything!
Every since I discovered this genius way to poach chicken breast well over a decade ago, I have never used any other method. In fact, I barely consider this cooking. Well of course, the chicken is cooked. But this technique to poach chicken can barely be considered cooking.
Because this is all you do: Bring a saucepan of water to the boil. Plonk in chicken breast. Bring the water back up to the boil, plonk the lid on, then remove the saucepan from the stove. Let it stand for 20 – 45 minutes (seriously, there’s a big window!). And hey presto! A chicken breast that is so perfectly cooked and so crazy juicy, you will not believe your eyes!
Every time I make this, I always have a twinge of self doubt, worried that when I cut into the chicken it won’t be cooked through. And every single time, I worry for no reason. Because it always works. Always. Every single time. I have never had a fail – ever.
This is truly a foolproof recipe. And the simple reason is this: in every country, in every kitchen, on every stove, in every pot, the boiling point of water is 100C / 212F*. Because that is the key to this recipe: by simply leaving chicken breast submerged in boiling water and removing the saucepan from the stove, the chicken cooks in the residual heat but the falling water temperature is such that it does not allow the chicken to overcook.
It is bizarrely hard to take a photo that truly captures the juiciness of this chicken, but you can definitely see it in the video (below the recipe). You can literally see the glisten of juice on each slice as I slice it with my Baby Hands.
* Except at high altitudes, see recipe notes about this.
I mentioned earlier that this perfect poached chicken breast is so juicy, you can eat it plain. Honestly, try it. You won’t believe me until you try it for yourself.
In fact, it’s so juicy you can even eat it cold, straight out of the refrigerator. Yes, I put myself through the paces to really test out this recipe for you!! 😉
However, as good as the perfect poached chicken breast is, I couldn’t resist serving it up with a sauce. For today, I chose a Ginger Shallot Sauce. Aka Ginger Scallion Sauce, to the Americans reading this. ❤️ Or Ginger Spring Onion Sauce.
I am not actually sure of the real original of this sauce. It is basically the sauce used for Hainanese Chicken – in fact, this whole recipe I’m sharing today is like a simpler, much faster version of Hainanese Chicken (minus the rice). This sauce is also similar to David Chang’s recipe which I use in his Momfuku Marinated Beef Skirt Steak Ssam recipe that I shared in my early days.
Do not be fooled by the short ingredient list. This Ginger Shallot Sauce packs a serious flavour punch and is so good, you will want to put it on everything. Long after the chicken is gone, you will be dolloping it on the rice.
In fact, you know what? It’s 5.52pm on Monday right now. And 2 seconds after I hit publish, I’m making this for dinner for about the 3rd time in the last week. It’s that easy, that fast and that good! – Nagi x
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Foolproof Poached Chicken with Ginger Shallot Sauce
Ingredients
- 2 chicken breasts , boneless skinless, 250g/8.5 oz each (Note 1)
Ginger Shallot Sauce
- 3 – 4 shallots / scallions , green and white part thinly sliced (1 heaped cup)
- 2 tbsp finely grated ginger
- 1/4 tsp salt
- 5 tbsp vegetable oil (or peanut or grapeseed oil)
Quick Chilli Sauce
- 1 tbsp chilli paste
- 1 tbsp Sriracha
- 1 tsp soy sauce
- 1 tsp sugar
- 1 garlic clove
- 1 tsp grated ginger
Instructions
Chicken
- Take chicken out of the fridge 30 minutes before cooking.
- Fill a saucepan with water so the chicken breast will be well submerged with at least 2″ / 5cm of water above it.
- Bring water to boil. Place chicken breast in water, place lid on, bring back up to the boil. Remove saucepan from stove and set aside for 20 minutes (it’s fine up to 45 min, won’t overcook).
- Remove chicken from water and slice. Serve with Sauces (below) and rice.
Ginger Shallot Sauce
- Combine and mix ingredients in a bowl. Set side for 20 minutes. It will sweat and become more liquidy.
Chilli Sauce
- Mix ingredients in a bowl. Set aside for 15 minutes.
Recipe Notes:
Nutrition Information:
WATCH HOW TO MAKE IT
Cooking video! So you can see for yourself how insanely juicy this perfect poached chicken breast really is!
LIFE OF DOZER
Looking thoroughly unimpressed with my offering of a teeny tiny scrap of broccolini stem…..Only because I ran out of leftover chicken after multiple takes which you’ll see at the end of the cooking video!!
Hi Nagi!
Could you use the broth from the chicken here to make chicken rice or do you think it wouldn’t have as much flavor given there is no bone / skin.
Thanks!
Hi Michelle, it doesn’t have enough flavour – you could give it a pimp up by adding chicken stock powder though! N x
This chicken is so good I share it with all my friends. It’s absolutely gorgeous – tender and juicy. The ginger shallot sauce is sensational. But I’m currently trying to lose weight. What can I use instead of oil in the sauce?
Loved the recipe for perfect poached chicken. My Hainanese chicken rice will be greatly improved, thanks.
Hi Nagi, I was looking forward to making this but realized I only have split half chicken breasts (bone-in, skin-on). Can you please let me know how I should adjust the cooking time for this recipe? Thanks!
Hi Valerie, bone in isn’t suitable for this way of cooking sorry – I’d debone it remove the skin. N x
Hi Nagi
If I add salt and other aromatics (such as ginger and garlic) to the chicken breast water, will this affect the juiciness Of the chicken breasts? Is it best to just leave it as plain water?
Cheers
Hi Los – you can definitely add aromatics to the poaching liquid – there are so many possibilities here! N x
I consider myself a pretty decent cook, but I’ve always had issues with dry chicken breasts. This foolproof method works like a charm and makes the best chicken I’ve ever made. Thank you!! This one is a keeper for life!
Simple to make. Delicious flavors. Winner!
WOOT!!! That’s great to hear Kuppy! N x
How long will the chicken last for in the fridge after poaching and the the poached chicken be eaten cold??
Thanks
Hi Jess, yes it can be eaten hot or cold – I keep it up to 4 days. N x
I never buy chicken breasts because I love thighs and don’t like dry white meat. I will have to try this recipe Nagi. You’d think after cooking for 57 years someone or I should have stumbled on this idea. Talk about a DOH! Moment!! I’ll let you know how they come out. Cheers! P.S. I adore Dozer, but then again I’m partial to GR. Been a vet tech all of my life (since I was 17) and love loving on them. <3
You’ll be converted Jana, you wont make it any other way again! N x
I’m sure you’re right about that!! 🙂
Can you poach chicken in milk using this technique.?
Hi Nicholas, you sure can – I have done it before ☺️
Hi love all your recipes with this poached chicken what do you add to the water? Garlic ginger? Lemon? Or just water? Thank you
Hi Linda – this recipe just uses water. N x
Loved it and yes as easy as you said it would be, sauces delicious so bloody delicious thank you for another magic recipe. Hi to Dozer x
Hi Nagi! Just wondering if the ginger/scallion sauce stores well, and how you recommend I might, if it is?
Hi Elizabeth, this is one best to serve fresh, however you can keep it up to two days in the fridge, just microwave for 10 seconds or so before using. N x
How do I get the recipe books?
Hi Pierre, you can get them by signing up to my email list – there is a link on the right hand side of my webpage 🙂
Do you put salt in the water before putting the chicken in?
Hi Laia – no I don’t 🙂
I’m cooking for a crowd (about 40 people). Does the method or timing change for larger quantities? I’m looking at about 12-15 lbs of chicken.
Hi Nagi & Dozer Merry Xmas could I use chicken thighs instead of breast please 🙏🏻🎄🌺
I want to make this for a group of 8 & wondered if you can make the sauces in the morning or if it cause thembti become too liquidy? Also, how would you suggest poaching 4 large chicken breasts for a large group?
Hi Jeanne, you sure can make them ahead of time!
I just tried it. THANK YOU, Nagi! It’s so juicy and so tasty right out of the pot and sliced, even on its own. I can imagine how spectacular it will be with the sauces. Thank you💕
The sauces just take this to the next level, I hope you give them a go!
Oppps forgot the important stars. 10!!!!!!!!!
Hiya Nagi. An absolutely cracking dish! I’m a bit of a cook and WHY wasn’t I shown this technique years ago?! Simple, yummo, healthy! I’m actually cooking it tonight with some steamed swiss chard from my vege patch, Asian style, oyster sauce etc. Works a treat.