Place water, bay leaf, ginger, thyme, black pepper, lemon and salt into a pot and give a quick mix.
Add chicken, cover with a lid then slowly bring the pot to a simmer over 20 minutes; once simmered turn off and let chicken rest in the liquid for another 5 minutes. Slice and serve.
The poaching liquid can be drunk like a clear soup.
Serving suggestion: serve chicken with Guy’s chickpea rainbow salad.