| 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 |
tb |
Soy sauce |
| 2 |
|
Garlic cloves; minced |
| 1 1/2 |
ts |
Rice vinegar; (not seasoned) |
| 1 1/4 |
ts |
Sugar |
| 1 |
ts |
Asian chili oil; or |
| 1 |
ts |
Asian sesame oil |
|
|
Plus Tabasco to taste |
| 3 |
tb |
Chopped coriander sprigs |
|
|
Sesame orzo with charred scallions |
INSTRUCTIONS
FOR CHICKEN
FOR CHINESE GARLIC SAUCE
GARNISH
ACCOMPANIMENT IF DESIRED
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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