The Secret to Moist Chicken Breasts

By Linda Lau Anusasananan
For Cooking Newbie, a blog for beginner cooks

My Hakka Chinese grandmother, whom I called Popo, was adamant that chicken should not be overcooked. She insisted that the flesh have a smooth, slippery texture.

I adapted her cooking technique for whole chicken, likely borrowed from the Cantonese, to chicken breasts. Breasts are convenient and easy to cook, but tend to dry out when overcooked. Steeping ensures a moist texture, every time.

This Chinese method is super easy and practically foolproof. Just boil water, add chicken pieces, return to boil, cover pan and turn off the heat. The chicken cooks in the residual heat, gently steeping to a silky smoothness that Popo would have approved of. It's a forgiving technique – since there is no constant direct heat, the chicken remains moist even if it steeps slightly too long.

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