Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Water

  2. 4 Fresh gingerroot,

  3. 1/4" thick

  4. 1/4 cup 59ml Scotch or medium-dry Sherry

  5. 1 Boneless skinless chicken breast - (abt 3/4 lb) For Ginger Scallion Oil

  6. 2 tablespoons 30ml Vegetable oil

  7. 2 teaspoons 10ml Finely-grated peeled fresh gingerroot

  8. 2 teaspoons 10ml Minced scallion

  9. 1 teaspoon 5ml Asian sesame oil Accompaniment If Desired Cold Sesame Spinach - seeNote

Instructions Jump to Ingredients ↑

  1. 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.


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