Brothy Poached Chicken with Mushrooms and Fresh Chile
A comforting Asian-inspired chicken soup featuring tender poached chicken breast in a flavorful broth with mushrooms, fresh chile, and aromatics. The dish is brightened with ginger, garlic, and finished with fresh herbs.
Ingredients
- •1½ pounds boneless skinless chicken breasts
- •1 head garlic
- •2 whole bay leaves
- •4 whole allspice
- •1½ teaspoon kosher salt
- •8 ounces maitake or shiitake mushrooms
- •1 whole fresh red chile
- •1 piece ginger
- •1 tablespoon distilled white vinegar
- •1 tablespoon soy sauce
- •to taste black pepper
- •to taste scallions and cilantro
Cooking Instructions
- 1.
Place chicken, garlic, bay leaves, allspice, and 1 1/2 teaspoon salt in a medium pot. Cover with 6 cups water and bring to a bare simmer over high heat. Immediately reduce heat to medium-low, cover pot, and cook 8 minutes. Remove chicken from liquid and let cool slightly, then shred into bite-size pieces.
15 min
- 2.
Strain stock through a fine-mesh sieve into a clean pot; discard solids. Add mushrooms, chile, ginger, vinegar, and soy sauce to stock. Bring to a boil; reduce heat and simmer, stirring occasionally, until broth tastes rich and flavorful, 8-10 minutes. Season with salt and pepper, then add shredded chicken and simmer just until meat is warmed through.
15 min
- 3.
Divide soup among bowls and serve topped with scallions and cilantro.
5 min
- 4.
Chicken can be poached 2 days ahead. Let chicken and broth cool separately. Wrap up chicken and transfer broth to an airtight container; chill.