Poached Chicken With Ginger And Scallion Sauce Recipes

Steps:

• 1. Place the chicken in a covered stock pot filled with enough water to cover the chicken. Bring to a boil and simmer about 20 minutes. Turn off the heat and let the chicken stand in the cooking liquid until just warm. Drain, reserving the broth for another use. Rinse the chicken under cold water, pat dry, and rub lightly with sesame oil.
• 2. Cut the chicken into pieces. Arrange neatly on a platter.
• 3. Heat the peanut, vegetable, or corn oil in a small saucepan, and when it is hot add the ginger and scallions. Cook about 30 seconds; remove ginger and scallions with a slotted spoon, leaving the oil in the pan.
• 4. Scatter the ginger and scallions over the chicken.
• 5. Add the remain ingredients to the oil, bring to a boil and pour over the chicken. Serve at room temperature.

Steps:

• 1. Place the water in a large pot. Add the ginger slices and whole scallions. Bring to a boil. Add the chicken pieces in the water. Bring back to a boil. Reduce the heat to low and place a lid on the pot. Let simmer 10 minutes. Turn the stove off and leave the chicken in the pot with the lid on for 15 minutes.
• 2. Add the oil to a skillet over med. high heat. Add the white parts of the scallions and cook until browned. Remove with slotted spoon and set aside.
• 3. Add the soy sauce sugar and garlic. Cook 1 minute. Add the water from the cooked chicken and cook 1 more minute. Stir in the dark green parts of the scallions and add the white parts to the sauce.
• 4. Remove the chicken and cut the meat off the bones. Pour the sauce over the chicken,