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Bone-in breasts with the skin on are good for boiling if you want the cooking liquid to become a tasty broth. For shorter cooking time, opt for skinless, boneless chicken breast halves. For the quickest cooking time, use cut-up chicken breast. After you boil chicken breast, you can use it in a variety of recipes.

How to Cook Moist Chicken Breast for Boiled Chicken is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. How to Cook Moist Chicken Breast for Boiled Chicken is something that I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have how to cook moist chicken breast for boiled chicken using 6 ingredients and 22 steps. Here is how you can achieve it.

The ingredients needed to make How to Cook Moist Chicken Breast for Boiled Chicken:

1. Prepare 1 piece Chicken breast or chicken thigh
2. Get 1 slice Thinly sliced ginger
3. Get 1 stalk Japanese leek (green part)
4. Get 1/2 tbsp Salt (optional)
5. Make ready 2 tbsp Sake
6. Get 800 ml Water

For best results, make sure your chicken breasts are all roughly the same size so that the cooking time will be the same. Keep the lid on the pan so that the top of the chicken also steams which will result in moist chicken. Defrost the chicken fully before cooking for best results. Turn the heat down to low.

Steps to make How to Cook Moist Chicken Breast for Boiled Chicken:

1. To a pot that has a tightly-sealing lid, add 800 ml of water and bring it to a boil. Add the chicken breast and all the other ingredients and bring it to a boil again. Cover the pot and turn off the heat.
2. Boil as briefly as possible and let the chicken cook through with the residual heat. Letting it sit in the cooking liquid until cooled is the way to make moist and tender chicken.
3. Make sure to cover the pan while it cools off. If you open the lid, the temperature will go down and the chicken may not cook through. Be patient and wait!
4. Let the chicken cool completely before slicing. It will fall apart if you slice it while it's still warm. The chicken is so juicy that the juices will come out when you press down with your finger.
5. This chicken can be used in bang bang chicken, salad, or a side dish! The chicken broth has a lot of umami flavor from the chicken. Use it to make a soup or use it in mixed rice and there will be no waste.
6. Strain the broth through a paper towel. You will have a very clear and beautiful soup. This soup is a little on the salty side. You can add some water to dilute it if necessary.
7. [Note] If you are doubling the amount of chicken to make this broth, you do not need to double the amount of the water or the seasonings. 800 ml of water should be enough to hold 2 pieces of chicken breast to make the broth.
8. Play it by ear when adding more water. You can add about 200 ml of water if you are using 3 pieces of chicken. The chicken broth will be richer, so add some water to dilute.
9. Bang bang chicken with roasted sesame and miso based sauce. - - https://cookpad.com/us/recipes/145837-bang-bang-chicken-with-moist-chicken-breast - (see recipe)
10. With sesame oil - - https://cookpad.com/us/recipes/147035-moist-boiled-chicken-with-sesame-oil - (see recipe)
11. With herbal sauce - - https://cookpad.com/us/recipes/147034-well-boiled-chicken-with-a-fragrant-sauce - (see recipe)
12. With olive oil dressing - - https://cookpad.com/us/recipes/145813-moist-poached-chicken-with-olive-oil - (see recipe)
13. Korean-style salad - - https://cookpad.com/us/recipes/153722-boiled-chicken-with-korean-dressing - (see recipe)
14. [With the chicken broth] Fluffy egg-drop soup - - https://cookpad.com/us/recipes/145855-fluffy-egg-drop-soup-with-boiled-chicken-broth - (see recipe)
15. [With the chicken broth] Mizuna Chinese Soup - - https://cookpad.com/us/recipes/147043-mizuna-chinese-soup-with-chicken-skin-broth - (see recipe)
16. [With the chicken broth] Kimchee soup with eggs - - https://cookpad.com/us/recipes/147044-egg-and-kimchi-soup-made-with-chicken-skin-and-chicken-broth - (see recipe)
17. [With the chicken broth] Chinese-style mixed rice - - https://cookpad.com/us/recipes/155241-chinese-mixed-rice-with-chicken-broth - (see recipe)
18. [With the chicken broth] Chinese-style soup with harusame bean threads - - https://cookpad.com/us/recipes/152376-chinese-soup-with-cellophane-noodles-and-fluffy-light-chicken-meatballs - (see recipe)
19. [With the chicken broth] Korean-style chawan-mushi (egg custard) in a pan. - - https://cookpad.com/us/recipes/154370-kelanchim-korean-chawanmushi-steamed-egg-custard - (see recipe)
20. Chilled Chinese noodles with sesame seed dressing - - https://cookpad.com/us/recipes/155354-how-to-make-sesame-sauce-for-chilled-chinese-style-noodles-with-poached-chicken - (see recipe)
21. Boiled chicken ham.
22. You can make a delicious soup out of the chicken skin. - - https://cookpad.com/us/recipes/147045-make-chicken-broth-with-leftover-chicken-skin - (see recipe)

Defrost the chicken fully before cooking for best results. Turn the heat down to low. Cover the pan with a tight-fitting lid. Do not lift the lid; do not peek. In a large pot over medium-high heat, add chicken.

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