Juicy and Tender Poached Chicken With Watercress and Miso Dressing Recipe

By
Daniel Gritzer
Daniel Gritzer
Daniel Gritzer
Senior Culinary Director
Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.
Learn about Serious Eats' Editorial Process
Updated Aug. 29, 2018
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Vicky Wasik

Why This Recipe Works

  • Starting the chicken in room-temperature water and then cooking it at a gentle heat keeps the flesh tender and juicy.
  • An aromatic poaching liquid with scallion, ginger, and salt becomes a tasty broth for sipping.

Poached chicken may not be as popular as fried, roasted, and braised chicken, but when it's done correctly, its tenderness and juiciness are unmatched. Served with a bright, flavorful dressing like this miso vinaigrette, it makes an easy, light, clean-tasting dinner or lunch.

Recipe Details

Juicy and Tender Poached Chicken With Watercress and Miso Dressing Recipe

Active 30 mins
Total 75 mins
Serves 4 servings

Ingredients

  • 2 quarts (2L) cold water

  • 1 1/2 tablespoons (15g) kosher salt

  • 2 medium skin-on, bone-in chicken breast halves (about 1 1/2 pounds; 680g)

  • 1 whole scallion, root end trimmed, plus thinly sliced scallion for garnish

  • 1 (2-inch) knob peeled fresh ginger, thinly sliced

  • 2 tablespoons (30ml) vegetable oil

  • 2 tablespoons (30ml) fresh juice from 1 lemon

  • 2 teaspoons (10ml) white miso

  • 2 teaspoons (10ml) soy sauce

  • 1/2 teaspoon (3ml) toasted sesame oil

  • 7 ounces watercress (200g; about 2 quarts, loosely packed)

  • Warm cooked rice, for serving

Directions

  1. 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°F on an instant-read thermometer; adjust heat to maintain water temperature in the 150–160°F range. (It's okay if the temperature bounces around a little, but try to keep it above 150 and below 170°F.) Cook until thickest part of chicken registers 150°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.

  2. 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.

  3. 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.

Special equipment

Instant-read thermometer, fine-mesh strainer

This Recipe Appears In

Nutrition Facts (per serving)
267 Calories
12g Fat
2g Carbs
37g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 267
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 9%
Cholesterol 96mg 32%
Sodium 671mg 29%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 37g
Vitamin C 25mg 126%
Calcium 83mg 6%
Iron 1mg 8%
Potassium 491mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)