Easy Ginger Poached Chicken

Poached chicken is a really handy
ingredient to have readily on hand,
for making chicken salad, sandwiches
and simple stir fry with vegetables.
This method is just about the easiest
and most foolproof way of cooking
the white meat so that it’s moist
and tender, yet cooked through properly.

Ingredients:
1 boneless chicken breast, cut up
Water
2 tsp. salt
Sake or sherry
A piece of fresh ginger

Directions:
Using a small frying pan.
Put the water, salt, a splash of sake or sherry,
and a piece of fresh ginger that you’ve sliced
up roughly, skin and all, into the pan.
Put the chicken breasts in, and turn on the heat.
Heat up until the water is boiling,
then turn over the breasts.
Turn off the heat and pull the pan
completely off the heat, cover with a
tight-fitting lid, and let it rest there,
off the heat, for 10-15 minutes depending
on how big the chicken breasts are.
Poke the center of the breasts -
they should be bouncy and slightly yielding,
not rock-hard. If they feel too soft,
poke a hole in and peek inside -
if it’s a bit too pink, put the lid back
on and leave for another 5-10 minutes.