When a recipe refers to boiled beef, fish or chicken, it really means it should be simmered. Any meat or fish subjected to fast boiling would become tough and favorless. Unlike braising and stewing, the cooking liquid used in boiled meats is not generally part of the finished dish, but it is often used to make the sauce or used as a stock. Bacon stock can be used as the basis for a delicious pea soup.
** Asian Recipes