Par poaching

Poaching is a fabulous way to preserve the structure of delicate proteins like fish, chicken, and eggs using very little fat or oil. Liquid can be added with traditional aromatics, wine, or broth. Poaching can preserve food flavour without adding extra fat

Par-poaching is similar to submersion poaching, but the food is only cooked for half the time and set aside in the poaching liquid.

Par in cooking refers to the technique of partially cooking foods so that they can be finished later. This technique allows foods to be prepared ahead of time, and quickly heated prior to serving.
Par poaching