Cut chicken breasts in half lengthwise so they’ll cook quicker. Place chicken in a medium saucepan large enough to fit them in a single layer. Cover with cold salted water and bring to a gentle simmer.

Set your timer and simmer for 8-10 minutes or until chicken is cooked through. You’re aiming for 73C (165F) when tested with a meat thermometer. Or when no longer pink in the middle if you cut through one to test.

Remove chicken from the pot with tongs and place in a clean bowl. I usually discard the poaching liquid but you could save it for soup as a light flavoured stock. Allow chicken to cool and rest for at least a few minutes or up to 30 minutes.

Using clean fingers or two forks, shred cooled chicken into bite sized chunks. Eat or refrigerate immediately.