Cold Poached Chicken With Ginger Scallion Oil Recipe - Cooking Index
For Poached Chicken | ||
2 cups | 474ml | Water |
4 | Fresh gingerroot, 1/4" thick | |
1/4 cup | 59ml | Scotch or medium-dry Sherry |
1 | Boneless skinless chicken breast - (abt 3/4 lb) | |
For Ginger Scallion Oil | ||
2 tablespoons | 30ml | Vegetable oil |
2 teaspoons | 10ml | Finely-grated peeled fresh gingerroot |
2 teaspoons | 10ml | Minced scallion |
1 teaspoon | 5ml | Asian sesame oil |
Accompaniment If Desired | ||
Cold Sesame Spinach - see * Note |
* Note: See the "Cold Sesame Spinach" recipe which is included in this collection.
Poach chicken: In a 1 1/2-quart saucepan bring water to a boil with gingerroot, Scotch or Sherry, and salt to taste. Add chicken and simmer, covered, 12 minutes, or until just cooked through. Transfer chicken with tongs to a bowl and chill, covered, 20 minutes.
Make ginger scallion oil while chicken is cooling: In a small bowl stir together ginger scallion oil ingredients.
Halve chicken lengthwise and cut across grain into thin slices. Stir oil and spoon over chicken.
This recipe yields 2 servings.
Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8653)
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