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Ginger-Poached Chicken and Broth

Photo: John Lee; Styling: Randy Mon
Total time 30 mins
Yield Serves 6 to 8
Pair Ginger-Poached Chicken and Broth with your favorite noodle bowl, or serve this Hakka-style Chicken and Broth solo.


  • 4 cans (14.5 oz. each) reduced-sodium chicken broth, divided
  • 5 quarter-size slices fresh ginger
  • 2 large garlic cloves
  • 1 pound boned, skinned chicken breast halves, cut into large chunks

Nutrition Information

  • calories 81
  • caloriesfromfat 16 %
  • protein 15 g
  • fat 1.5 g
  • satfat 0.3 g
  • carbohydrate 1.3 g
  • fiber 0.1 g
  • sodium 541 mg
  • cholesterol 36 mg

How to Make It

  1. Bring 3 cans broth to a boil in a pot with ginger and garlic. Add chicken, cover, and remove from heat. Let sit, stirring occasionally, until chicken is cooked, 15 minutes.

  2. Using a slotted spoon, transfer chicken to a serving bowl. Add remaining 1 can broth to pot and bring to a boil. Serve broth and chicken in separate bowls.

  3. Make ahead: Up to 1 day. Bring all broth to a boil with chicken, then remove chicken and chill separately from broth.

The Hakka Cookbook (University of California Press)