Recipe
The Ultimate Versatile Meal Prep: Moist Poached Chicken (Latest Version!)
Ingredients
- 2chicken breasts
- 1.2Lwater
- 200mlsake
- 4tbsp light soy sauce
- 5gdashi kombu (dried kelp)
- Greenpart of 1 scallion
- Apinch of black pepper
- Apinch of salt
About "Moist Poached Chicken"
This ultimate meal prep features chicken breast cut in half lengthwise with the skin on, gently poached at around 80°C (176°F) in a broth of water, sake, and light soy sauce to keep it moist and juicy. Stored in its cooking liquid, it keeps in the refrigerator for 5 days and can be used in various dishes like salads, side dishes, or New Year's feasts (Osechi).
Introduction to 【賛否両論】笠原将弘の料理のほそ道 →
Tips for Making "Moist Poached Chicken"
-
Prep
- Carefully clean the chicken by removing blood clots, fat, and gristle. Cutting it in half lengthwise with the skin on is the golden ratio to prevent dryness.
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Heat Control
- Heat slowly over medium heat and turn off the stove at around 80°C (when foam starts to form). Do not boil; let it cook gently in residual heat as it cools.
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Storage
- Always store the chicken submerged in its poaching liquid to prevent dryness. It keeps in the fridge for up to 5 days.
Ingredients for "Moist Poached Chicken"
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How to Make "Moist Poached Chicken"
- 1
Prep and Clean the Chicken
Carefully clean the chicken breasts by removing any blood clots, excess fat, and gristle from the surface. Then, cut them in half lengthwise with the skin on. This is the optimal size to ensure a moist and juicy texture.
- 2
Prepare the Broth and Add Chicken
In a pot, combine 1.2L water, 200ml sake, and 4 tbsp light soy sauce. Submerge the chicken breasts skin-side down in the cold broth. Add 5g dashi kombu and the green part of 1 scallion.
- 3
Low-Heat Cooking and Timing
Heat over medium heat to warm slowly. When fine foam starts to bubble around the edges of the pot, the broth and chicken have reached about 80°C (176°F). Turn off the heat, cover with a lid, and let it cook gently in residual heat until it cools to room temperature.
- 4
Finish and Taste Test
Once cooled to room temperature, slice into bite-sized pieces and plate. Serve simply with a pinch of salt and black pepper. The poaching liquid becomes an exquisite broth blending kombu and chicken flavors, perfect for making egg drop soup.
- 5
Bonus Recipe: Poached Chicken Nishikigi Salad
- 6
Shred the Chicken
Shred 1/2 of a poached chicken breast by hand instead of cutting it with a knife. Thinly slice the skin. Shredding by hand creates rough surfaces that hold the seasonings better.
- 7
Mix the Salad Ingredients
In a bowl, combine the shredded chicken, 100g drained grated daikon radish, 3 chopped scallions, 5g bonito flakes, 1/2 sheet of torn toasted nori seaweed, 1 tsp wasabi, and 2 tsp soy sauce. Toss gently to combine.
- 8
Plate and Serve
Plate the mixture. The sharp kick of wasabi, refreshing grated daikon, and savory nori seaweed create a perfect harmony.
Food Science
When the umami compound 'inosinic acid' abundant in chicken combines with the 'glutamic acid' found in dashi kombu and soy sauce, an umami synergy occurs, dramatically boosting the dish's deliciousness. Even with simple seasonings, combining these ingredients creates a deep, rich flavor profile.
Detailed Commentary on "Moist Poached Chicken"
* Content organized by topics from the video.
An Award-Winning Joke to Start the Show
Chef Masahiro Kasahara kicks off the video with a humorous intro, calling himself the 'modern-day Mitsuo Senda' and performing Senda's famous 'Naha-Naha' gag. He shares a surprising story about running into the real Mitsuo Senda on the street, who greeted him with the gag first! He then jokes about winning the fictional 'Chicken Breast of the Year' award for his dedication to sharing chicken breast recipes. He cracks up the crew by saying he'll be walking the red carpet in a tuxedo next week. To celebrate, he introduces the ultimate meal prep dish worthy of such an award: the latest version of his Moist Poached Chicken.
Prep and Cut Tips to Prevent Dryness
The cooking starts with prepping the chicken breast. First, carefully clean the meat by removing any blood clots, excess fat, and gristle. The most crucial point here is how you cut the meat. Poaching a whole breast takes too long to cook through, while butterflying it too thin makes it dry. Chef Kasahara's latest and best method is to cut it in half lengthwise with the skin on. This size is the golden ratio for even cooking and retaining a moist, juicy texture. Leaving the skin on allows heat to transfer gently from the skin side, making it even juicier.
Never Boil! Pro Heat Control at 80°C
In a pot, combine 1.2L water, 200ml flavor-enhancing sake, and 4 tbsp light soy sauce for the base. Before turning on the heat, submerge the chicken breast skin-side down in the cold broth. Add 5g dashi kombu and the green part of 1 scallion to eliminate any gamey odor. Heat over medium heat to warm slowly. Since chicken cooks perfectly at around 80°C (176°F), there is no need to boil it. Once fine foam starts bubbling around the edges, it's a sign the broth and chicken have reached about 80°C. Turn off the heat, cover, and let it cook through gently in residual heat until it cools to room temperature.
Flavorful Broth and a Simple Taste Test
Once cooled to room temperature, start by tasting the poaching liquid, which is packed with umami. The broth, a perfect harmony of kombu and chicken dashi, is incredibly flavorful on its own. You can easily turn it into a delicious egg drop soup by adding tofu, vegetables, or eggs. When you take out the star of the dish, the poached chicken, and slice it, you'll see it's cooked to a beautiful, moist pink and is incredibly juicy. Serve it simply sliced with a pinch of salt and black pepper. This highlights the chicken's natural umami and tender texture, making it a perfect appetizer or side dish.
Storage Tips and the Versatile Salad
To store the finished poached chicken, always keep it submerged in its poaching liquid in an airtight container to prevent it from drying out. Food lasts longer when kept in liquid, so this method keeps it delicious in the fridge for up to 5 days. Next, Chef Kasahara makes a quick variation: Poached Chicken Nishikigi Salad. Instead of slicing the chicken with a knife, shredding it by hand creates rough edges that hold the seasonings better. In a bowl, combine the shredded chicken, 100g drained grated daikon radish, 3 chopped scallions, 5g bonito flakes, and 1/2 sheet of torn toasted nori seaweed.
Tasting and a Hilarious High Heel Story
Finally, add 1 tsp wasabi and 2 tsp soy sauce, and toss well to complete the colorful Poached Chicken Nishikigi Salad. Tasting it, Chef Kasahara is delighted by the perfect match of the sharp wasabi kick, refreshing grated daikon, and aromatic nori. He highly recommends it as a perfect pairing for beer. The video wraps up with a chat with his assistant, Ms. Yabe, who shares a hilarious story about wearing unfamiliar high heels to an awards ceremony. Her feet hurt so much that she threw the shoes away in anger! Chef Kasahara teases her, saying, 'Maybe they're still in the dumpster,' ending the video on a lively note.
About 【賛否両論】笠原将弘の料理のほそ道
【賛否両論】笠原将弘の料理のほそ道
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