Juicy and Tender Poached Chicken With Watercress and Miso Dressing Recipe
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Category
Poaching
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Cusine
American
What do you need?
How to make?
Ingredients
2 quarts room-temperature water
1 1/2 tablespoons kosher salt
2 medium skin-on, bone-in chicken breast halves
1 whole scallion, root end trimmed, plus thinly sliced scallion for garnish
1 knob peeled fresh ginger, thinly sliced
2 tablespoons vegetable oil
2 tablespoons fresh juice from 1 lemon
2 teaspoons white miso
2 teaspoons soy sauce
1/2 teaspoon toasted sesame oil
7 ounces watercress
Warm cooked rice, for serving
Directions
In a large saucepan, combine water and salt, stirring to dissolve salt. Add chicken, scallion, and ginger and set over medium-high heat until water temperature reaches between 150 and 160 degrees F on an instant-read thermometer; adjust heat to maintain water temperature in the 150–160 degrees F range. Cook until thickest part of chicken registers 150 degrees F on an instant-read thermometer, about 1 hour. Remove chicken from broth and let rest. Strain broth through a fine-mesh strainer and save for sipping or another use. Meanwhile, in a small bowl, whisk together oil, lemon juice, miso, soy sauce, and sesame oil until smooth. In a medium bowl, toss watercress with just enough miso dressing to lightly coat. Remove and discard chicken skin and cut chicken meat from bones; discard bones. Slice chicken crosswise into 1/2-inch pieces. Scoop rice into bowls and top with watercress and chicken slices. Drizzle miso vinaigrette onto chicken and garnish with sliced scallions. Serve.