Poaching

The Chinese are masters of poaching and employ a simple technique of plunging the food into boiling liquid, often what is called a master stock, and then turning off the heat and covering the pan. The food cooks very gently in the residual heat and the result is wonderfully moist and flavoursome. I have been using this technique for poaching chicken, rock lobster and meaty fish such as tuna and swordfish for many years with great success.