| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Asian |
Cklive13 |
2 |
servings |
INGREDIENTS
|
|
=== FOR POACHED CHICKEN === |
| 2 |
c |
Water |
| 4 |
sl |
Fresh gingerroot; 1/4" thick |
| 1/4 |
c |
Scotch or medium-dry Sherry |
| 1 |
|
Whole Boneless skinless chicken breast; (abt 3/4 lb) |
|
|
=== FOR GINGER SCALLION OIL === |
| 2 |
tb |
Vegetable oil |
| 2 |
ts |
Finely-grated peeled fresh gingerroot |
| 2 |
ts |
Minced scallion |
| 1 |
ts |
Asian sesame oil |
|
|
=== ACCOMPANIMENT IF DESIRED === |
|
|
Cold Sesame Spinach; see * Note |
INSTRUCTIONS
* 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 -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
02-17-1999
Recipe by: Sara Moulton
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