Cold Poached Chicken with Ginger Scallion Oil
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Yield: 2 servings Ready in 1 hours
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|4 slFresh gingerroot; 1/4" thick|
|2 tsMinced scallion|
|2 tbVegetable oil|
|1 Whole Boneless skinless|
|1 tsAsian sesame oil|
|2 tsFinely-grated peeled fresh|
|=== ACCOMPANIMENT IF DESIRED|
|=== FOR GINGER SCALLION OIL|
|1/4 cScotch or medium-dry Sherry|
|=== FOR POACHED CHICKEN ===|
|Cold Sesame Spinach; see *|
Cold Poached Chicken with Ginger Scallion Oil Preparation
* 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. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8653) Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org -or- MAD-SQUAD@prodigy.net 02-17-1999 Recipe by: Sara Moulton
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