Inspired by the flavor-packed ginger scallion oil served with slices of chicken and duck at New York Noodle Town in Manhattan, we devised the following recipe.
Recipe information
Yield
Serves 2
Ingredients
For poached chicken
2 cups water
four 1/4-inch-thick slices fresh gingerroot
1/4 cup Scotch or medium-dry Sherry
1 skinless boneless whole chicken breast (about 3/4 pound)
For ginger scallion oil
2 tablespoons vegetable oil
2 teaspoons finely grated peeled fresh gingerroot
2 teaspoons minced scallion
1 teaspoon Asian sesame oil
Accompaniment:Cold Sesame Spinach
Preparation
Poached chicken:
Step 1
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.
Step 2
Make ginger scallion oil while chicken is cooling:
Step 3
In a small bowl stir together ginger scallion oil ingredients.
Step 4
Halve chicken lengthwise and cut across grain into thin slices. Stir oil and spoon over chicken.
