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  • Cold Poached Chicken With Chinese Garlic Sauce

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    Cold Poached Chicken With Chinese Garlic Sauce
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 c. Water Four, (1/4-inch-thick) slices fresh gingerroot
    • 1/4 c. Scotch
    • 1 whl skinless boneless chicken breast, (about 3/4 lb.)
    • 1 Tbsp. Soy sauce
    • 2 x Garlic cloves, chopped
    • 1 1/2 tsp Rice vinegar, (not seasoned)
    • 1 1/4 tsp Sugar
    • 1 tsp Asian chili oil, or possibly
    • 1 tsp Asian sesame oil Plus Tabasco to taste
    • 3 Tbsp. Minced coriander sprigs Sesame orzo with charred scallions

    Directions

    1. Poach chicken: In a 1 1/2-qt saucepan bring water to a boil with gingerroot, Scotch, and salt to taste. Add in chicken and simmer, covered, 12 min, or possibly till just cooked through. Transfer chicken with tongs to a bowl and chill, covered, 20 min.
    2. Make sauce while chicken is cooling: In a bowl stir together sauce ingredients till sugar is dissolved.
    3. Halve chicken and cut across grain into thin slices. Spoon sauce over chicken and sprinkle with coriander.
    4. Serves 2.

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