Brothy Poached Chicken With Mushrooms And Fresh Chile Food

BROTHY POACHED CHICKEN WITH MUSHROOMS AND FRESH CHILE

Brothy Poached Chicken with Mushrooms and Fresh Chile image

The real star of this dish is the flavorful ginger- and allspice-scented broth. Comforting anytime, it's positively liquid gold for anyone feeling the first tingles of cold season.

Provided by Alison Roman

Categories Soup/Stew Chicken Low Carb Low Fat Kid-Friendly Quick & Easy Low Cal Dinner Lunch Healthy Boil Bon Appétit Quick and Healthy Small Plates

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds boneless, skinless chicken breasts (about 3 large)
1 head garlic, halved crosswise
2 bay leaves
4 whole allspice
1 1/2 teaspoon kosher salt, plus more
8 ounces maitake or shiitake mushrooms, torn into bite-size pieces
1 fresh red chile (such as Fresno), thinly sliced
1 (1-inch) piece ginger, peeled, finely chopped
1 tablespoon distilled white vinegar
1 tablespoon soy sauce
Freshly ground black pepper
Sliced scallions and cilantro sprigs (for serving)

Steps:

Place chicken, garlic, bay leaves, allspice, and 1 1/2 teaspoon salt in a medium pot. Cover with 6 cups water and bring to a bare simmer over high heat. Immediately reduce heat to medium-low, cover pot, and cook 8 minutes. Remove chicken from liquid and let cool slightly, then shred into bite-size pieces.
Strain stock through a fine-mesh sieve into a clean pot; discard solids. Add mushrooms, chile, ginger, vinegar, and soy sauce to stock. Bring to a boil; reduce heat and simmer, stirring occasionally, until broth tastes rich and flavorful, 8-10 minutes. Season with salt and pepper, then add shredded chicken and simmer just until meat is warmed through.
Divide soup among bowls and serve topped with scallions and cilantro.
Do Ahead
Chicken can be poached 2 days ahead. Let chicken and broth cool separately. Wrap up chicken and transfer broth to an airtight container; chill.

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Place chicken, garlic, bay leaves, allspice, and 1½ tsp. salt in a medium pot. Cover with 6 cups water and bring to a bare simmer over high heat. Immediately reduce heat to medium-low, cover pot, and cook 8 minutes. Remove chicken from liquid and let cool slightly, then shred into bite-size pieces.
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