| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | August 1995 | 1 | Servings |
INGREDIENTS
| 2 | c | Water |
| Four, 1/4-inch-thick | ||
| slices fresh | ||
| gingerroot | ||
| 1/4 | c | Scotch |
| 1 | Whole skinless boneless | |
| chicken breast about | ||
| 3/4 | ||
| pound | ||
| 1 | T | Soy sauce |
| 2 | Garlic cloves, minced | |
| 1 1/2 | t | Rice vinegar, not seasoned |
| 1 1/4 | t | Sugar |
| 1 | t | Asian chili oil, or |
| 1 | t | Asian sesame oil |
| Plus Tabasco to taste | ||
| 3 | T | Chopped coriander sprigs |
| Sesame orzo with charred | ||
| scallions |
INSTRUCTIONS
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. Make sauce while chicken is cooling: In a bowl stir together sauce ingredients until sugar is dissolved. Halve chicken and cut across grain into thin slices. Spoon sauce over chicken and sprinkle with coriander. Serves 2. Gourmet August 1995 Converted by MC_Buster. Per serving: 428 Calories (kcal); 3g Total Fat; (9% calories from fat); 56g Protein; 9g Carbohydrate; 137mg Cholesterol; 1198mg Sodium Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 1994
Calories From Fat: 672
Total Fat: 76.3g
Cholesterol: 959.2mg
Sodium: 2028.9mg
Potassium: 1580.5mg
Carbohydrates: 206.4g
Fiber: 8.9g
Sugar: 6.3g
Protein: 126.9g