Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Create the poaching liquid by combining 2 cups of low-sodium chicken broth, 4 cloves of black garlic, 2 tablespoons of gochujang, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, and 1 inch of fresh ginger in a medium pot over medium heat, bringing the mixture to a gentle simmer.

2. 2

   Carefully place 2 boneless, skinless chicken breasts, each weighing about 6 ounces, into the simmering broth, ensuring they are fully submerged, then reduce the heat to low and poach for 15 to 20 minutes, or until cooked through to an internal temperature of 165°F (74°C).

3. 3

   Remove the poached chicken breasts from the broth and allow them to rest on a cutting board for 5 minutes, tented loosely with foil, to retain their juiciness.

4. 4

   While the chicken rests, add 1/2 cup of chopped kimchi and 4 sliced shiitake mushrooms to the simmering broth, continuing to cook for 5 minutes to allow the flavors to meld.

5. 5

   Slice the rested chicken breasts into thin, bite-sized pieces across the grain.

6. 6

   Divide the flavorful kimchi and mushroom broth evenly between two serving bowls.

7. 7

   Arrange the sliced poached chicken pieces on top of the broth in each bowl and garnish with 2 sliced green onions before serving immediately.