| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Chinese |
Jash01 |
6 |
servings |
INGREDIENTS
| 4 |
c |
Water |
| 3/4 |
c |
Dark soy sauce |
| 1/3 |
c |
Sugar |
| 1/3 |
c |
Chinese black or balsamic vinegar |
| 4 |
tb |
Chopped ginger |
| 4 |
lg |
Garlic cloves; bruised |
|
|
Juice and half the peel of 1 medium orange |
| 3/4 |
ts |
Fennel seed |
| 1 |
lg |
Star anise |
| 1 |
|
Piece Cinnamon stick -; (3. long) |
| 1/4 |
ts |
Crushed hot chile flakes |
| 3 |
lb |
Frying chicken; all fat removed |
|
|
(or two large game hens |
|
|
Or 3 lbs chicken thighs; skin removed) |
| 3 |
tb |
Toasted sesame oil; optional |
| 6 |
c |
Mixed savory baby greens |
|
|
(such as endive; arugula, frisee,, |
|
|
Spinach; etc.) |
| 3 |
md |
Oranges; peeled, seeded, |
|
|
; and sectioned |
|
|
=== GARNISH === |
|
|
Toasted sesame seeds |
|
|
Cilantro sprigs |
INSTRUCTIONS
Heat the water, soy sauce, sugar, vinegar, ginger, garlic, orange juice and
peel, and dry spices in a pot large enough to hold liquid and chicken.
Simmer covered for 5 minutes. Add chicken or game hens and gently simmer
covered for 35 minutes (12 minutes if using thighs). Allow chicken to stand
off heat for 20 to 25 minutes or longer. The longer it stands the more
color and flavor from poaching liquid will be absorbed. Remove skin and
bones from chicken and discard. Lightly paint meat with sesame oil, if
using, and slice meat into long strips. Arrange greens attractively on 6
plates with orange segments. Carefully strain cooled poaching liquid and
drizzle a tablespoon or two over greens and top with sliced chicken.
Garnish with sesame seeds and cilantro sprigs. This recipe yields 6
servings.
Comments: Soy poaching liquid can be used again. Strain, defat and store
covered in the refrigerator up to 2 weeks or frozen indefinitely.
Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK -
(Show # JA-9764 broadcast 02-09-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-22-1997
Recipe by: John Ash
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