Pan-Seared Chicken Breast
ID: 8e5c8f10...
This nutritious and refreshing pan-seared chicken breast is the perfect choice for fitness enthusiasts or light meals! Using a unique method of poaching then searing, the chicken says goodbye to dryness and becomes tender and juicy. Even beginner cooks can easily make this delicious and healthy dish.
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🍳 Cooking Flow
Prepare two pots of seasoned water → Poach chicken breast and chicken tenderloins separately → Slice garlic and white scallion, then pan-fry until fragrant → Pan-sear the poached chicken separately until golden → Slice and plate for serving
Cooking Steps
Brief Cooking Order
Prepare two pots of seasoned water → Poach chicken breast and chicken tenderloins separately → Slice garlic and white scallion, then pan-fry until fragrant → Pan-sear the poached chicken separately until golden → Slice and plate for serving
Introduction
This nutritious and refreshing pan-seared chicken breast is the perfect choice for fitness enthusiasts or light meals! Using a unique method of poaching then searing, the chicken says goodbye to dryness and becomes tender and juicy. Even beginner cooks can easily make this delicious and healthy dish.
Step 1
Prepare two pots, each with 1000毫升 of water. Bring them to a boil, then add 1大匙 salt and 1大匙 rice wine to each pot and stir well.
Step 2
Prick the thicker parts of the chicken breast several times with the tip of a knife to help heat penetrate evenly.
Step 3
Place the large chicken breast into one pot of boiling water, immediately turn off the heat, cover, and poach for 20分鐘.
Step 4
Carefully place the chicken tenderloins one by one into the other pot of boiling water, immediately turn off the heat, cover, and poach for 12分鐘.
Step 5
While the chicken is poaching, slice the garlic into pieces approximately 0.2-0.3公分 thick, and cut the white scallion into 3公分 segments.
Ingredients List
Important Notes
💡 Chicken breast and chicken tenderloins have different textures and thicknesses, so they must be poached separately to ensure optimal tenderness.
💡 After poaching, test the doneness of the chicken with chopsticks or a fork. If clear juices run out, it's cooked. If there's any pink liquid, poach for a few more minutes.
⚠️ Control the heat carefully when searing the chicken to avoid overcooking, which can lead to dry and tough meat.
💡 If not eating immediately, store the poached chicken in a sealed bag or vacuum container, refrigerate below 5度C, and it can be kept for about 3 days for convenient use.
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