For most of my life have preferred the dark meat where poultry is concerned, as the breast often turned out pulpy or stringy and dense with not much flavour.
Not now. I use a master stock to poach chicken breast and the meat is moist and flavoursome and goes well sliced on sandwiches or in salads.
Take 2 smallish breast halves ( aroud 500gms) and place to fit snuggly in the bottom of a saucepan and pour the following liquid over:
1.5 c chicken stock, 1 c shao shing rice wine, 3/4 c soy sauce. Add 5 star anise, a cinnamon quill, a few slices of ginger. a clove or two of garlic and some green onions.
Bring to the boil, simmer 10 minutes and then remove from heat and allow chicken to cool in the liquid until cold.
Remove chicken and refrigerate.
Strain the stock and remove anything unclear or the spices, and either refrigerate or freeze.
In China this stock is used over and again ( just refreshing with aromatics when poaching again).
This style of infusing can be used for pork belly, or whole chicken also. Just if made and used with chicken then only sue that stock for chicken and have separate stock for pork or beef or lamb etc.
On the weekend shredded the chicken finely, mixed it with broken walnuts, finely diced green apple and diced celery sticks all of which I wet with biodynamic fat free yoghurt. This mix was served in individual baby cos lettuce leaf boats.
Sin free and luscious