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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 2 |
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Directions: Accompaniment if desired: sesame orzo with charred scallions
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.
| Ingredients:
2 Cup(s) Water
4 1/4"thick slices Gingerroot
1/4 Cup(s) Scotch whisky
1 Chicken breast
1 Tablespoon(s) Soy sauce
2 Centiliter(s) Garlic, minced
1 1/2 Teaspoon(s) Rice vinegar (not seasoned)
1 1/4 Teaspoon(s) Sugar
1 Teaspoon(s) Asian chilli oil
3 Tablespoon(s) Chopped coriander sprigs |
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