With Syl’s recipes, the making is as easy as the reading.
- 2 or 3 chicken breasts
- Garlic paste or ginger-garlic paste
- whatever herbs you have lying around
- tiny amount of salt and pepper (just for the flavour)
- few peppercorns
- a bay leaf
- few cloves
- 1 tsp chicken stock powder
- boiling water, to cover and a bit
- Marinate the chicken with garlic, herbs and salt and pepper for as long as you can but one hour is just fine.
- Place the chicken, peppercorns, bay leaf and cloves in a frying pan, pour boiling water over and place on a stove. Add the stock powder, let the water come to a boil for a minute.
- Turn off the heat, leave the chicken in the pan till the water cools.
- Now you have poached chicken that’s not dry. And you can use the cooking liquid as stock or a base for chicken soup.
Pix borrowed off the net, as usual, with thanks.