Photo by: Photo: John Lee; Styling: Randy Mon

Ginger-Poached Chicken and Broth

Pair Ginger-Poached Chicken and Broth with your favorite noodle bowl, or serve this Hakka-style Chicken and Broth solo.

  • Yield: Serves 6 to 8


  • 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


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.

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

Nutritional Information

Amount per serving
  • Calories: 81
  • Calories from fat: 16%
  • Protein: 15g
  • Fat: 1.5g
  • Saturated fat: 0.3g
  • Carbohydrate: 1.3g
  • Fiber: 0.1g
  • Sodium: 541mg
  • Cholesterol: 36mg

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Ginger-Poached Chicken and Broth Recipe