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Cold Poached Chicken With Chinese Garlic Sauce

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 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.
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