Cold Poached Chicken With Ginger Scallion Oil

Recipe Ingredients

		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

Recipe Instructions

* 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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