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Epicurious
Gourmet

Cold Poached Chicken with Ginger Scallion Oil

2.8

(5)

Inspired by the flavor-packed ginger scallion oil served with slices of chicken and duck at New York Noodle Town in Manhattan, we devised the following recipe.

Recipe information

  • Yield

    Serves 2

Ingredients

For poached chicken

2 cups water
four 1/4-inch-thick slices fresh gingerroot
1/4 cup Scotch or medium-dry Sherry
1 skinless boneless whole chicken breast (about 3/4 pound)

For ginger scallion oil

2 tablespoons vegetable oil
2 teaspoons finely grated peeled fresh gingerroot
2 teaspoons minced scallion
1 teaspoon Asian sesame oil
Accompaniment:Cold Sesame Spinach

Preparation

  1. Poached chicken:

    Step 1

    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.

    Step 2

    Make ginger scallion oil while chicken is cooling:

    Step 3

    In a small bowl stir together ginger scallion oil ingredients.

    Step 4

    Halve chicken lengthwise and cut across grain into thin slices. Stir oil and spoon over chicken.

TagsChicken BreastChickenPoultryGingerHerbs & SpicesScallionOnionRoot VegetableVegetableMainDinnerGluten FreeDairy FreeQuickEasy5 Ingredients or FewerPoachGourmet
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