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 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

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

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

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!!

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 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 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 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

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

A few years ago I bought this at a bakery, and it was so delicious that I have occasionally made it at home ever since.Please use fresh basil if it's in season.If you're serving it immediately, you can omit the margarine (my personal preference). For 2 servings. Recipe by Orange Day

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