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Poached chicken

Meat, fish & cheese· meat

Poached chicken

What it is

Poached chicken is chicken gently cooked by submerging it in liquid held just below a simmer.

What it tastes like

On the nose: rose, fatty, citrus. Among its measured molecules: pentanal, 1-octanol, 2-Octenal, heptanal, 1-octen-3-ol.

What goes with it

158 more go with it. See them all in the full library →

Salt and acid

Salt

Salt not measured yet.

Acid

Acid not measured yet.

Unusual pairings

Pairs the library can cite that almost nobody makes.

Every one of its 9 compounds carries a paper the library can cite.

  • caprylaldehydearomaaldehydereads as strong, fruity odor (PubChem)Measured in 37 of 338 ingredients.cite
    21.01 +/- 10.63 ug/kg; not significantly different from steamed (21.4 ug/kg, p = 0.96) — Jiang et al. 2025, Foods (Table 3, row 'Octanal', 'PP Chicken' column)
  • 1-octanolaromaalcoholreads as fresh orange rose odor (PubChem)Measured in 19 of 338 ingredients.cite
    6.45 +/- 5.35 ug/kg; not significantly different from steamed (4.69 ug/kg, p = 0.74) — Jiang et al. 2025, Foods (Table 3, row '1-Octanol', 'PP Chicken' column)
  • hexanalaromaaldehydereads as sharp, aldehyde odor (PubChem)Measured in 85 of 338 ingredients.cite
    660.81 +/- 369.67 ug/kg (estimated concentration) -- the largest peak in the shipped set; not significantly different from steamed (911 ug/kg, p = 0.47) — Jiang et al. 2025, Foods (Table 3, row 'Hexanal', 'PP Chicken' column)
  • pentanalaromaaldehydereads as it has sharp, penetrating flavor (PubChem)Measured in 15 of 338 ingredients.cite
    58.22 +/- 39.61 ug/kg; not significantly different from steamed (31.67 ug/kg, p = 0.37) — Jiang et al. 2025, Foods (Table 3, row 'Pentanal', 'PP Chicken' column)
  • heptanalaromaaldehydereads as fatty taste (PubChem)Measured in 33 of 338 ingredients.cite
    44.87 +/- 30.45 ug/kg; not significantly different from steamed (24.18 ug/kg, p = 0.36) — Jiang et al. 2025, Foods (Table 3, row 'Heptanal', 'PP Chicken' column)
  • decanalaromaaldehydereads as citrus odor (PubChem)Measured in 36 of 338 ingredients.cite
    4.64 +/- 0.88 ug/kg; not significantly different from steamed (4.62 ug/kg, p = 0.99) — Jiang et al. 2025, Foods (Table 3, row 'Decanal', 'PP Chicken' column)
  • 1-octen-3-olaromaalcoholMeasured in 35 of 338 ingredients.cite
    92.25 +/- 91.31 ug/kg; not significantly different from steamed (49.28 ug/kg, p = 0.51) — Jiang et al. 2025, Foods (Table 3, row '1-Octen-3-ol', 'PP Chicken' column)
  • nonanalaromaaldehydereads as orange-rose odor (PubChem)Measured in 59 of 338 ingredients.cite
    40.8 +/- 17.78 ug/kg; not significantly different from steamed (45.31 ug/kg, p = 0.83) — Jiang et al. 2025, Foods (Table 3, row 'Nonanal', 'PP Chicken' column)
  • 2-OctenalaromaaldehydeMeasured in 23 of 338 ingredients.cite
    4.64 +/- 4.53 ug/kg; not significantly different from steamed (5.28 ug/kg, p = 0.87) — Jiang et al. 2025, Foods (Table 3, row '2-Octenal, (E)-', 'PP Chicken' column)

Sources

  • Jiang et al. 2025, Foods
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