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

I had leftovers from making my previous recipe, Summer Tenderness with Vinegar, Stewed Chicken Breasts,so I decided to make a simple version that was bento friendly and easy-to-freeze.By making the [Salted Chicken Style Marinade], and cooking with it, the chicken will turn out tender.In Step 6, taste the sweet vinegar sauce and adjust it with sugar till ti reaches your desired level of sweetness. When putting it in a bento, make sure the sweet vinegar sauce doesn't leak out. For 2 chicken breasts worth. Recipe by Hokkori-no

I wanted to use up a small amount of leftover boiled chicken that I had! It's also delicious with just raw vegetables.Thoroughly drain all the vegetables except for the tomatoes. Use the boiled chicken after it has thoroughly cooled. Recipe by Heartful Kitchen Rei

This is a delicious variation on boiled chicken. For children, you can decrease the amount of doubanjiang and add sugar for a sweet and sour taste.When cutting the chicken, be sure to completely cool it first. If you cut it while still hot, the juices will come out and you won't be able to cleanly cut it. Make the chicken breast as thin as you can, or cut chicken thighs a little thick. Recipe by Heartful Kitchen Rei

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

I used some moist boiled chicken (fromto make a tender and delicious teriyaki dish.The work that you do during Step 1 is so that the chicken soaks up the marinade better and so that it doesn't shrink during cooking. If there are any parts of the chicken that stick out in particular, these sections may burn quite easily, so peek into the grill every so often and cover in aluminium foil as needed.If you tenderize the chicken and even the surface out beforehand you will get an even colour when it cooks and it's less likely to burn. Recipe by Satoyoko

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 know it's sounds wierd to hear that someone just boiled some chicken nugget. I just avoiding frying food, cause frying is not much healthy, but it's depend on what kind of oil that you use.

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

This is a variation of my delicious boiled chicken recipe Since you enjoy it seasoned with only oil and salt, use a strong flavored salt such as sea salt. If you don't have any, you can use sea salt! I used pink salt for color and it was delicious.Absolutely wait until the chicken has cooled before slicing it. If you cut it while it's still hot, the chicken juices will leak out and you won't be able to slice it nicely. If using chicken breast, slice it as thinly as possible. If using chicken thigh, I think it tastes best if it's sliced thickly. Recipe by Heartful Kitchen Rei

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 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