Cold Poached Chicken with Chinese Garlic Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 cups water |
four 1/4-inch-thick slices fresh gingerroot |
1/4 cup scotch |
1 whole skinless boneless chicken breast (about 3/4 pound) |
1 tablespoon soy sauce |
2 garlic cloves, minced |
1 1/2 teaspoons rice vinegar (not seasoned) |
1 1/4 teaspoons sugar |
1 teaspoon asian chili oil, or |
1 teaspoon asian sesame oil |
plus tabasco to taste |
garnish: 3 tablespoons chopped coriander sprigs |
accompaniment if desired:sesame orzo with charred scallions |
Directions:
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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