boiling chicken pieces instead of frying or roasting

[DrumMum]

thats it really... whenever I go to a chinese resturant the chicken is really moist and tender... I think they boil it and I wondered if anyone else boils their chicken.
I'm going to try out a new marinade and was going to try this....
so how long do I boil it for then?

no they prob add lots of things to it to go like that
boiling really dries it out
try grilling with the marinade instead

no they prob add lots of things to it to go like that
boiling really dries it out
try grilling with the marinade instead

really! I usually grill it.. ohh well back to the drawing board! thanks for answering...

recipe here

lots more if you google

it's not boiled, so no the chinese don't add lots of things to it to make it go like that .. it's gently poached

aha
i always forget that its boiling on stove and end up with arful stuff that gets chucked

When I do curry or other chicken in sauce kind of recipes I always boil the chicken (diced breast) I find it's more tender than just browning it. I usually boil it for 20 minutes and then brown it/add the sauce.

boiling sounds revolting

but yes, poaching can be good

when i make a thai curry i put the raw chicken in the coconut milk nd curry paste, rathre than adding it already fried - much more tender

Thank you ladies... yes poaching does sound better than boiling... I will give it a go!

caught my son aryan ali boiling chicken... I raised him better than this. No idea how I'll tell his father, he wouldn't tolerate this behaviour under our roof. is there any way I can convert him back to frying.
thanks huns. x

They buy it in big frozen bags, pre-steamed in Thailand or Brazil usually!
The traditional technique is " velveting" which involves coating the pieces in cornflour and egg white before stir frying.

Poach in chicken stock?

Soak it in milk for a couple of hours then stir fry or steam.

@milf12345

If you poach it first it will stay much more soft and moist- same for any poultry. The reason why chicken in Chinese is so soft is because they mix cornflour and water together, toss the chicken it and fry it. Somehow it keeps it soft!

Well I make chicken stew for my dad by poaching whole chicken breasts and root veg in stock for an hour. The chicken is moist and easily shredded at the end (dad needs a soft diet), but it’s delicious and not at all dry. I do the breasts whole as it’s easier to shred than when chopped into chunks. The rest of the family all like my chicken stew, we all eat it, it’s yummy!