Cold Poached Chicken with Ginger Scallion Oil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Inspired by the flavor-packed ginger scallion oil served with slices of chicken and duck at New York Noodle Town in Manhattan, we devised the following recipe. Ingredients:
2 cups water |
four 1/4-inch-thick slices fresh gingerroot |
1/4 cup scotch or medium-dry sherry |
1 skinless boneless whole chicken breast (about 3/4 pound) |
2 tablespoons vegetable oil |
2 teaspoons finely grated peeled fresh gingerroot |
2 teaspoons minced scallion |
1 teaspoon asian sesame oil |
accompaniment:cold sesame spinach |
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. Add chicken and simmer, covered, 12 minutes, or until just cooked through. Transfer chicken with tongs to a bowl and chill, covered, 20 minutes.
2. Make ginger scallion oil while chicken is cooling:
3. In a small bowl stir together ginger scallion oil ingredients.
4. Halve chicken lengthwise and cut across grain into thin slices. Stir oil and spoon over chicken.
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