Ingredients Jump to Instructions ↓

  1. 2 cups water

  2. four 1/4-inch-thick slices fresh gingerroot

  3. 1/4 cup Scotch

  4. 1 whole skinless boneless chicken breast (about 3/4 pound)

  5. 1 tablespoon soy sauce

  6. 2 garlic cloves, minced

  7. 1 1/2 teaspoons rice vinegar (not seasoned)

  8. 1 1/4 teaspoons sugar

  9. 1 teaspoon Asian chili oil, or 1 teaspoon Asian sesame oil

  10. plus Tabasco to taste

  11. Garnish: 3 tablespoons chopped coriander sprigs

  12. Accompaniment if desired: sesame orzo with charred scallions

Instructions Jump to Ingredients ↑

  1. Poach chicken: In a 1 1/2-quart saucepan bring water to a boil with gingerroot, Scotch, 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 sauce while chicken is cooling: In a bowl stir together sauce ingredients until sugar is dissolved.

  3. Halve chicken and cut across grain into thin slices. Spoon sauce over chicken and sprinkle with coriander.


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