'When it’s done well, the gentle simmering results in a concentrated chicken flavor, tender meat, and gloriously gelatinous skin.' chrisecrowley writes on the soothing perfection of poached chicken
Coast and Valley’s poached chicken outshines its crispy chicken. Photo: Melissa Hom At the Brooklyn wine bar Coast and Valley, the chicken dish to get isn’t fried or roasted. It is a pearly white, polished chicken that’s poached in salted lemon-vegetable stock.
Watanabe and co-owner Eric Hsu took cues from two masterpieces of the poached-poultry genre: Cantonese bok chit gai, or white cut chicken, and Hainan chicken rice, which Hsu and Watanabe started eating when they lived in Los Angeles. “We had it maybe a little bit too much,” Watanabe confesses. A short walk away, you’ll also find poached chicken in pretty much every dish at Bep Gap It figures into two summer specials chef-owner An Nguyen Xuan has introduced: a bánh tráng trộn , or rice-paper salad with poached chicken and other ingredients including mango, and a Dalat-style banh uot ga xé, or steamed rice noodles with more poached chicken.
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