Let’s talk about chicken breast. You’re probably thinking “Gah isn’t it the worst?! Bland! Boring! Dry! Get it outta here! TEAM DARK MEAT FOR LIIIIIFE!”
That’s you, right? I myself prefer dark meat for flavor (especially when it’s Cracklin’ Chicken thighs), but white meat definitely doesn’t have to be bland, boring and dry. Chicken salad, BBQ pulled chicken, chicken tacos, a good ol’ chicken sammich>>>all great uses for chicken breast. Poaching chicken is hands down the best way to lock in the moisture, and poaching it in coconut milk is a nice way to provide a little more flavor.
So here it is, my method for perfectly poached chicken breasts! Enjoy!
- 3-6 boneless skinless chicken breasts
- ½ tsp salt
- 3 garlic cloves, peeled and smashed with the side of a knife
- 1 tbsp fresh ginger root, grated
- 2 cans of coconut milk (full fat)
- water, as needed
- Place the chicken breasts in an even layer on the bottom of a pot (that has a lid). Sprinkle the salt over top, along with the smashed garlic and grated ginger. Then pour in the coconut milk. The chicken needs to be covered by about an inch of liquid, so if the coconut milk isn't enough then add just enough water to cover it by an inch.
- Bring to a boil, and then reduce to a simmer and cover the pot. Let the chicken cook for about 10-12 minutes or until a thermometer inserted into the thickest piece of chicken reads 165 F.
- Remove from the poaching liquid, and you're done! Easy right?