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ChopChop (Digital)

ChopChop (Digital)

1 Issue, Winter 2023 - Issue 54

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How to poach boneless chicken breasts or thighs

“Poaching” means cooking something gently in water, and we love to cook chicken this way for chicken salad and also for soup. You can refrigerate it for when you are ready to use it or, better yet, shred the chicken while it’s still warm. You can then use it right away, or pop it in a resealable plastic bag and freeze it. If you like, you can add flavorings like dried or fresh herbs, curry powder (if you’re using it for curried chicken salad or Mulligatawny, page 26), and/or sliced garlic or ginger to the water.
❚ ADULT: YES ❚ HANDS-ON TIME: 5 MINUTES ❚ TOTAL TIME: 20 MINUTES ❚ MAKES: 2–4 CUPS KITCHEN GEAR Medium pot or skillet with lid Sharp knife (adult needed) Thermometer (if you have one) Slotted spoon Cutting board 2 forks INGREDIENTS 2–4 boneless, skinless chicken breasts or thighs½ teaspoon salt INSTRUCTIONS 1. Put the chicken and salt in the pot and pour in enough cold water to cover the chicken. Put the pot on the stove, turn the heat to medium-high, and bring to a boil (you’ll know it’s boiling when you see bubbles breaking all over the surface). 2. As soon as the water boils, turn the heat down to low, cover, and cook until the chicken is white in the middle when you poke into it with the knife, 10 to 12 minutes. If you’re using a thermometer, it should…
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ChopChop (Digital) - 1 Issue, Winter 2023 - Issue 54

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