I used an old magazine clipping as reference. I don't like dried out stringy chicken breast, so I thought I would try it out.Make sure the chicken does not stick out of the broth.You can use the broth for soups and other dishes.I thought I'd make bang bang chicken or ramen using the broth. Recipe by John Lee Cooker

This is a recipe I learned from my friend and I modified it by adding sake and salt. After adding the sake and salt, the meat was finely textured and tender, so I wrote it down. This is a useful dish that can be used in various ways.-All you have to do is put the chicken in the boiling water and turn off the heat. After putting the lid on, you don't even need to have it on low heat. Please adjust the sitting time based on the size of the pieces of chicken.-Don't throw out the broth. You can use it to make delicious soup, etc. Recipe by Sabao

This thinly sliced boiled chicken is moist, tender, and delicious sliced thin and served as-is, but it's also delicious if you shred it and add it to salad, mix it with sauce, use it as a topping on chilled Chinese noodles, or use it in many other ways. The chicken broth is also delicious. Use it up and create no waste.Use a heavy pan that retains heat well. If the chicken is thick, keep it boiling for 30 seconds to 1 minute and turn off the heat. Make sure to cover it while cooling. The chicken should be soaked in the broth until use, but if you are storing it, wrap tightly with plastic wrap to prevent it from drying out. Recipe by Heartful Kitchen Rei

I don't like the smell from chicken so I added celery, which is my favorite, to give nice aroma. I tried to find a proper boiling method for the chicken breast to keep it moist, and I came up with this recipe.Cook the chicken with residual heat. The water might get cold before the chicken is thoroughly cooked in winter, so adjust the cooking time or try to keep the pot warm.Be careful not to overcook in summer because hot water doesn't cool down easily! For 1 chicken breast. Recipe by Orange Day

We refer to this as "floating chicken" since I just let the chicken chill in the pot.Since the chicken is seasoned mildly, it can be used for various dishes such as chilled Chinese noodles, and other side dishes. By adding it to sauce, you can create so many different things.If you over-cook or cool the chicken for too long in the fridge, the meat will get tough, so be careful!If you're not going to use the cooking liquid right after the chicken is done, boil it down before leaving it to cool. Recipe by Ogunyanko

I've been making this dish for over 5 years. Since I learned that cooking meat slowly over low heat makes it tender, I came up with this home cooking method after trial and error.All you have to do is put the ingredients in the rice cooker, then switch it on the poached egg course (70 to 80°C) for 40 minutes. Recipe by Kanpa-nyu!!

I wanted to make a side dish with a similar flavor to pasta sauce that went well with rice, so I made this.Though it's simple, it looks sophisticated and has a rich flavor.Replacing the mushrooms with your preferred vegetables or a seafood mix would also be delicious.Depending on the vegetables that you put in, the amount of water that is required will be different, so please adjust it accordingly.This also goes well with mixed grain rice. Recipe by Yu-maki

I used a store-bought ponzu jelly-type sauce for my boiled chicken but it was not very good so I tried to make a similar sauce with gochujang. And then I realized it doesn't actually have to be jellied. That's how I arrived at this recipe.When you make the sauce, the dish might be very hot, so be careful!You can use regular-sized tomatoes instead of cherry tomatoes.Use more gochujiang or use doubanjiang sauce for extra spiciness. Recipe by yumyum0618

I've been thinking that using boiled chicken soup instead of soup stockcubes must give out really good umami-rich flavor. I made this soup as an experiment.-You won't need any soup stock cubes since you're using the leftover soup after boiling some chicken (please refer to. It has a mild yet very savory taste.-Take care not to boil the soup after adding the soy milk and heavy cream in Step 6. Recipe by Sabao

Served with Naan.