Cold Poached Chicken With Ginger Scallion Oil
Serves: 3
Branson Greenfelder
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
57
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Poached chicken: In a 1 1/2-quart saucepan bring water to a boil with gingerroot; Scotch or Sherry, and salt to taste
2
Add chicken and simmer, covered, 12 minutes, or until just cooked through
3
Transfer chicken with tongs to a bowl and chill, covered, 20 minutes
4
Make ginger scallion oil while chicken is cooling: In a small bowl stir together ginger scallion oil ingredients
5
Halve chicken lengthwise and cut across grain into thin slices
6
Stir oil and spoon over chicken
7
In a 1 1/2-quart saucepan bring water to a boil with gingerroot; Scotch or Sherry, and salt to taste
8
Add chicken and simmer, covered, 12 minutes, or until just cooked through
9
Transfer chicken with tongs to a bowl and chill, covered, 20 minutes
10
Make ginger scallion oil while chicken is cooling: In a small bowl stir together ginger scallion oil ingredients
11
Halve chicken lengthwise and cut across grain into thin slices
12
Stir oil and spoon over chicken