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1
Put the chicken and the ingredients in a resealable plastic bag, and massage the chicken lightly over the bag so that the salt and sugar are rubbed into it.
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2
The sugar will make the chicken glossy.
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3
Leave the chicken to marinate overnight, or up to 2 days, in the refrigerator.
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4
Once you get to this point, just cook the chicken when it's convenient for you.
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5
Tips for poaching the chicken: Use a large pan that retains heat well, with a lid.
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6
Take the chicken out of the refrigerator in advance to have it close to room temperature.
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7
Add the ginger, garlic and lemon with the chicken to the pan.
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8
Add the water and the chicken together to the pan and start heating.
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9
If you let the chicken simmer it will get dried out!
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10
Once the water comes to a boil, turn the heat off right away, cover with a lid and leave the pan until it's cooled down.
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11
You can eat the chicken right away, or rest it overnight in the refrigerator and just slice and eat the next day if you're busy.
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12
The easiest thing to do is to slice the chicken while it's cold and to microwave.
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13
In our house we like to eat it the Korean way with ssamjang sauce, wrapped up with vegetables!
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14
Or you can use it for bang bang chicken too.
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15
Shred up any leftovers and store in the refrigerator.
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16
Add to salads the next day or serve with lots of chopped green onion and ponzu sauce.
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17
This is the poaching liquid for 2 chicken breasts.
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18
Chill it in the refrigerator overnight and the fat can be removed easily.
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19
If you use chicken thighs, there will be more fat .
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20
Julienne some silken tofu and add it with lots of vegetables and mushrooms to the poaching liquid and cook.
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21
Add some beaten egg to finish, and you'll have a delicious soup.
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22
Season with salt or soy sauce, or in any way you like.
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23
Add a little pepper.
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24
If you add dadaegi and lemon juice, you'll have an Asian fusion soup.
