How is the poached chicken breast prepared for the ramen?

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Poached Chicken Breast Preparation Details Are Limited

The poached chicken breast served with ramen is described as exceptionally moist, a characteristic that prompts a re-evaluation given the common perception of boneless chicken breast as dry and stringy. While the preparation method is identified as poaching, specific details regarding the poaching liquid, duration, or any accompanying marinades are not elaborated upon.
Moist Texture Highlighted

The preparation results in a remarkably moist texture for the poached chicken breast. This succulence is noted as being so pronounced that it challenges the typical expectation of how boneless chicken breast would feel, often associated with a dry and stringy consistency.
Boneless Cut Utilised

The chicken breast used in the ramen is confirmed to be a boneless cut. This detail is significant because boneless chicken breast is frequently perceived as prone to dryness when cooked, making the moist outcome of this particular preparation stand out.
Absence of Specific Poaching Liquid Details

Although the cooking method is stated as poaching, the specific ingredients of the poaching liquid are not detailed. Information on whether aromatic elements, herbs, or a seasoned broth were used to achieve the chicken's moistness and flavour is absent from the description.

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How is the poached chicken breast prepared for the ramen?

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