Poached and Shredded Chicken
Poached and shredded chicken that is perfectly tender and so versatile, all done in 25 minutes, yes please.
Poached and Shredded Chicken
Poached and Shredded Chicken
Poached and Shredded Chicken
There’s a ton of recipes out there including a few here that call for cooked shredded chicken, but there's not a lot of information on how to do it quickly and easily. This recipe shows you how to make perfectly cooked and tender poached, shredded chicken in 25 minutes (minus water boiling time).
This recipe is for plain shdredded chicken, so you can build any flavour onto it that makes sense for your dish. If you have some aromatics hanging around, you can add in garlic, bay leaves, lemon, thyme, celery, carrot which will add subtle flavour to the chicken. You could even cook it in bone broth or stock.
Use shredded chicken in soups, added to risottos, in salads, sandwiches or wraps, but one of my all time fave chicken recipes that poached shredded chicken is perfect for, is my sticky chicken bao.
For more cooking basics recipes, check out my Homemade Pesto, Steamed Bao Buns Recipe or my Apple whisky BBQ sauce
Nobody likes tyre-like chicken. The trick is to not overcook it. You want the chicken to be at an internal temperature of 75 c or 165 f. This is important if you have large chicken breasts, make sure you test the temperature internally first before draining the liquid.
Up to 4 days, refrigerated in an airtight container.
Ingredients and substitutions
How to make it - step by step!
Trim any fat or sinewy bits of the chicken.
Place chicken breasts in a pot of boiling water, turn down to a simmer for 2 minutes then turn off the heat, cover with a lid and let sit for 22 minutes (you can let sit longer if needed but after a while it can start to toughen up).
While hot, place drained chicken in a mixing bowl and using old school beaters, beat the chicken for 1 minute, it will shred very easily into perfectly tender shredded pieces - voilà!
Trim any fat or sinewy bits of the chicken.
Place chicken breasts in a pot of boiling water, turn down to a simmer for 2 minutes then turn off the heat, cover with a lid and let sit for 22 minutes (you can let sit longer if needed but after a while it can start to toughen up).
While hot, place drained chicken in a mixing bowl and using old school beaters, beat the chicken for 1 minute, it will shred very easily into perfectly tender shredded pieces - voilà!
Watch the how to video
Watch the how to video
Poached and Shredded Chicken
- 2 Chicken breast (500g)
- Trim any fat or sinewy bits of the chicken
- Place chicken breasts in a pot of boiling water, let boil for 2 minutes then turn off the heat, cover with a lid and let sit for 22 minutes (you can let sit longer if needed but after a while it can start to toughen up)
- While hot, place drained chicken in a mixing bowl and using old school beaters, beat the chicken for 1 minute, it will shred very easily into perfectly tender shredded pieces - voilà!