For our first post, I thought I’d write about something we loved to eat growing up and that I now make all the time: poached chicken. My parents learned the key to making poached chicken from some of their Chinese restaurant friends who frequently made white-cut chicken (you know, the kind you see hanging in meat shops in Chinatown, served with a ginger-scallion sauce). The most important step, they realized, is to plunge the poached …