POACHED CHICKEN BREAST

// SERVES 4

I serve this with a shio or tori paitan ramen, and it’s meant to complement, not overpower, the bowl.

2 cups sake

2 cups water

2 cups chintan broth

2 teaspoons kosher or sea salt

One 2-inch piece skin-on ginger, thinly sliced

1 tablespoon coarsely chopped garlic

2 skinless boneless chicken breasts

1. In a large pot affixed with a temperature gauge over high heat, combine the sake, water, chintan, salt, ginger, and garlic. Bring the poaching liquid to a simmer, then drop in the chicken and simmer until cooked through (190°F on your temperature gauge), about 20 minutes.

2. Remove from the heat and allow the chicken to cool in the poaching liquid.

3. Once cooled, slice the chicken to the desired thickness. We prefer a ¼-inch thickness on the bias to create longer slices. Bring the chicken to room temperature before adding it to the ramen.

4. Assemble the bowl according to the recipe instructions.