Because of how the chicken appears in the pan, my family calls this "floating chicken."

The chicken will cook in residual heat once it's removed from heat and sitting in the broth, which results in a tender and moist finish. If you boil the chicken the night before, you'll have moist boiled chicken by the next morning.
I usually skim the scum off the water and serve the clear broth in cooking and in soups. Recipe by Ogunyanko