Milk Poached Chicken
My experience with poaching chicken breast was quite a culinary effort and so when I finally learnt to make perfectly poached chicken I was simply elated. All this while I was using water with bay leaf and other flavouring and now that I got that part right I decided it was time to move on to this recipe I had read a long time ago. It was poaching the chicken in milk which the article promised would give super soft results.
Before we move on here are the few points to remember when poaching chicken
- Use a pan which just about fits the chicken breasts.
- Never ever let the liquid in which you are poaching the chicken come to a boil.
- Simmer the breasts for 3 minutes to 5 minutes and let it rest in the liquid with the stove off and the pan covered well for 8 minutes to 10 minutes. This is a crucial step in keeping the chicken moist and juicy.
So here goes the recipe :-
400gm chicken breasts
Enough milk to cover the breasts 1/2 inch above the chicken when placed in the pan
1 clove of sliced garlic
Salt as per taste
1 cup of peas
1.5 cups of shredded cabbage
1 cup of mushrooms
Place the chicken with the sliced garlic in a small pan and pour enough milk so that the level reaches 1/2 inch above the chicken and then gently simmer this for 3 minutes to 4 minutes. Make sure that you don't let the milk come to a boil else it might curdle.
After 3 minutes of simmering cover the pan with a lid and let it rest for 8 to 10 minutes. Now take out the chicken and add your vegetables and simmer for 4 minutes and drain the vegetables. Let the chicken rest for 10 minutes and slice it and add salt and freshly ground pepper and enjoy a healthy juicy meal.