Poached Chicken, Mushroom and Noodle Broth

The first time I cooked poached chicken, I was kind of wary. Everyone always scares the shit out of you when it comes to not cooking chicken enough. I mean what about if the chicken is a bit raw, put that in your mouth and your eyes are going to explode and you’ll be passing your stomach through your anus right?

Well I don’t think it’s going to be that bad, but even so, eating raw chicken is usually a pretty no go zone. So being told you are going to put some chicken in some water and basically give it a hotter than usual bath to cook it might give you some reservations. I can assure you though poaching chicken is safe, and cooks it really nicely. Poached chicken is incredibly tender, moist and, if you’re into it, real healthy. You don’t use any oil and chicken itself is a very low calorie meat.

This particular dish is very quick, easy, healthy and super tasty. It’s a sort of Japanese, south east Asian tasting dish and you can make it really spicy if you want to prove that you are the real spice lord.


  • 3 large skinless and boneless chicken breasts
  • 1 head of garlic, cut straight down the diameter so you can see a cross section of the whole garlic
  • 2 bay leaves
  • Teaspoon of all spice
  • Teaspoon powdered coriander
  • (Optional if you like miso – 1 tablespoon miso paste)
  • 1.5 teaspoons of salt
  • Freshly ground black pepper
  • Handful of mushrooms, shitake work good, but any are fine
  • 1 or 2 fresh red finger chillies (sliced)
  • Thumb sized piece of ginger (peeled and finely sliced)
  • 1 tablespoon of rice wine vinegar
  • 1 tablespoon of soy sauce
  • Chopped fresh coriander leaves
  • Rice noodles


Place the chicken in the bottom of a pan so that all of them have a their own space on the bottom of the pan. You know chicken breasts these days, a bit temperamental and best to give them their own space. Along with the chicken, chuck in the half of garlic, bay leaves, all spice, coriander powder, salt and miso paste if you like it. Cover it with about 6 cups of water, or enough so that the chicken is completely covered with a couple of cms free above. Turn on a high heat and bring to a simmer. Once there, immediately reduce the heat to medium/ low, cover the pot and cook for around 8 minutes. The poached chicken should now be cooked. So take those now white pieces out and shred them up with a couple of forks.

Strain the liquid through a fine sieve into a new pot and chuck away the residue.

Chuck in the mushrooms, chillies, ginger, rice vinegar and soy sauce to the stock. Bring to a boil and then reduce the heat and simmer for about 8 minutes. This should give the stock enough time to build flavour. Check if it’s seasoned enough.

Either cook the noodles first, or chuck them straight into the broth and cook. Then add the shredded poached chicken and simmer till the chicken is warmed through. Now place that soupy, shredded chicken, noddle mixture into a bowl and sprinkle on some coriander.

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