How carryover cooking aids the poaching process
Carryover cooking is typically utilized in a slightly different way, yet the underlying concept remains the same. For example, when roasting a chicken in the oven, many chefs will take it out of the heat and let it rest for several minutes before serving. During the cooking process, the muscle fibers of the chicken start to tighten and become firmer. Once removed from the oven, heat continues to penetrate the meat, increasing its internal temperature. Allowing the chicken to rest helps the muscle fibers relax, which allows the juices to redistribute within the bird.
However, this phenomenon isn't exclusive to oven-roasting; it is rooted in the principles of thermodynamics. (This effect is not limited to chicken; grilled steak, baked fish, and other meats also respond similarly.) In Andrew Zimmern's "set-it-and-forget-it" recipe, turning off the burner and letting the water and chicken cool for an hour and a half utilizes a variation of carryover cooking. The residual heat in the water gradually transfers to the chicken, which is why the meat remains so juicy, even in the breast.
Make the most of your poached chicken
Andrew Zimmern frequently utilizes this poached chicken recipe for his chicken salad and soup creations. However, it also serves as an excellent option for straightforward poached chicken dinner meals. For instance, the renowned chef employs this cooking technique when preparing Hainanese chicken with steamed rice (via YouTube).
The meal begins with steaming a batch of rice. He forms a mound of rice for the chicken to rest on by coating the inside of a small bowl with chicken broth, which he then fills with the steamed rice. The rice easily slides out onto the plate, thanks to the fat and moisture from the broth. Zimmern places pieces of his poached chicken on top of the rice and garnishes the dish with green onions, finishing it off with a drizzle of ginger-garlic sauce. A soy dipping sauce usually accompanies the meal. However, Zimmern's poached chicken is versatile enough to pair well with other condiments, such as the peanut sauce typically used for spring rolls or even the popular hot sauce, sriracha.
If you're interested in trying it, one of the greatest advantages of this method is its adaptability. Dishes like jambalaya, pasta bakes, curry, and chicken casseroles can all benefit from the simple yet delicious flavors of Andrew Zimmern's poached chicken.
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