Juicy And Tender Poached Chicken With Watercress And Miso Dressing Recipe

• 2 quarts (2L) room-temperature water
• 1 1/2 tablespoons (15g) kosher salt
• 2 medium skin-on, bone-in chicken breast halves (about 1 1/2 pounds; 680g)
• 1 whole scallion, root end trimmed, plus thinly sliced scallion for garnish
• 1 (2-inch) knob peeled fresh ginger, thinly sliced
• 2 tablespoons (30ml) vegetable oil
• 2 tablespoons (30ml) fresh juice from 1 lemon
• 2 teaspoons (10ml) white miso
• 2 teaspoons (10ml) soy sauce
• 1/2 teaspoon (3ml) toasted sesame oil
• 7 ounces watercress (200g; about 2 quarts, loosely packed)
• Warm cooked rice, for serving

1. In a large saucepan, combine water and salt, stirring to dissolve salt. Add chicken, scallion, and ginger and set over medium-high heat until water temperature reaches between 150 and 160u0b0F on an instant-read thermometer; adjust heat to maintain water temperature in the 150-160u0b0F range. (It's okay if the temperature bounces around a little, but try to keep it above 150 and below 170u0b0F.) Cook until thickest part of chicken registers 150u0b0F on an instant-read thermometer, about 1 hour. Remove chicken from broth and let rest. Strain broth through a fine-mesh strainer and save for sipping or another use.
2. Meanwhile, in a small bowl, whisk together oil, lemon juice, miso, soy sauce, and sesame oil until smooth. In a medium bowl, toss watercress with just enough miso dressing to lightly coat.
3. Remove and discard chicken skin and cut chicken meat from bones; discard bones. Slice chicken crosswise into 1/2-inch pieces. Scoop rice into bowls and top with watercress and chicken slices. Drizzle miso vinaigrette onto chicken and garnish with sliced scallions. Serve.

kosher salt, chicken, scallion, fresh ginger, vegetable oil, white miso, soy sauce, sesame oil, rice

Taken from www.seriouseats.com/recipes/2016/03/poached-chicken-miso-watercress-recipe.html (may not work)