To Make the Poached Chicken Taste Good, Cook It in a Broth Rich in Glutamate

“My favorite type of chicken is poached chicken,” no one ever said. Low-fat, high-protein poached chicken tends to be dry and soft, but it doesn’t have to if you follow a few key tips.

The good guys at America’s Test Kitchen recently redesigned the dish with an updated technique that makes it a juicy poached chicken that’s really worth making. It involves cooking the chicken evenly and gently for a delicate texture, and adding a lot of seasonings and aromas to the cooking liquid to give the meat as much flavor as possible. This means, among other things, chopping chicken breasts to the same size and using the steamer basket; It is also important to salt the chicken in brine with sugar and glutamate, such as soy sauce.

Check out the America’s Test Kitchen series below to find out more. Registration is required to view the recipe, but there are many helpful tips in the video itself.

The spa kitchen is transforming | America’s Test Kitchen

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