Boiled chicken fillet
2 servings
30 minutes
Boiled chicken fillet is a simple and refined dish of Pan-Asian cuisine that reflects the philosophy of balance and natural flavors. Cooking with vegetables and spices gives the fillet a tender texture and subtle aroma that reveals the depth of the ingredients. Ginger adds a warm, barely noticeable spiciness, while parsley and dill provide freshness. This dish is perfect as a base for salads, appetizers, or dietary meals while retaining maximum benefits. Boiled chicken is easily digestible, so it is often recommended for recovery or in therapeutic diets. The simplicity of preparation makes it a versatile choice for both everyday meals and refined dishes where pure taste and juiciness of meat are important.
1
Fill a medium-sized pot with about 2.5 liters of water. Place it on the heat.
2
While the water is heating, peel the carrot, onion, and garlic.
- Carrot: 1 piece
- Onion: 1 piece
- Garlic: 2 cloves
3
Cut the onion in half, chop the carrot into several large pieces, and throw them into the heating water. Also add garlic, parsley, dill, and a bit of ginger root. No need to chop them.
- Onion: 1 piece
- Carrot: 1 piece
- Garlic: 2 cloves
- Parsley: to taste
- Dill: to taste
- Ginger root: to taste
4
Trim any excess fat from the fillet, if present.
5
When the water boils, add the fillet. The chicken will cool the water and it will stop boiling. It will take some time for the broth to boil again.
- Chicken breast fillet: 500 g
6
When the water boils again, cover the pot with a lid and turn off the stove.
7
After 15-20 minutes, you can take out the chicken. It will be tender and juicy.
