Cold Poached Chicken With Ginger Scallion Oil Recipes

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POACHED-CHICKEN CUPS WITH GINGER-SCALLION OIL



Poached-Chicken Cups with Ginger-Scallion Oil image

Carrots pull double duty here -- they go into the poaching liquid for the chicken, and they're tossed with rice vinegar to make a crunchy topping for the lettuce cups.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h

Number Of Ingredients 8

2 bone-in, skin-on chicken-breast halves (1 3/4 pounds total)
Kosher salt and freshly ground pepper
1/4 cup minced ginger (from a 4-inch piece)
1/2 cup thinly sliced scallions, white and light-green parts only, plus separated scallion tops (from a 4-ounce bunch)
1 carrot, peeled and chopped, plus 2 cups carrot ribbons cut with a Y-peeler (from 3 carrots)
1/3 cup safflower oil
1 tablespoon rice-wine vinegar
Bibb-lettuce leaves, chopped roasted peanuts, and cilantro sprigs, for serving

Steps:

  • Combine chicken, 4 cups water, 2 tablespoons salt, 1 tablespoon ginger, scallion tops, and chopped carrot in a medium saucepan (if chicken is not entirely covered, add more water). Bring to a boil, then reduce heat and partially cover; simmer until a thermometer inserted in thickest parts of chicken (without touching bones) reaches 165 degrees, 15 to 20 minutes. Remove chicken; let cool slightly. Remove meat from bones; shred into large pieces (discard skin and bones).
  • Meanwhile, combine sliced scallions, remaining 3 tablespoons ginger, and oil in a bowl. Season with salt and pepper. Toss half of scallion sauce with chicken; season with salt and pepper. Toss carrot ribbons with vinegar. Just before serving, place chicken in lettuce cups; top with peanuts, cilantro, carrots, and remainingscallion sauce.

COLD POACHED CHICKEN WITH GINGER SCALLION OIL



Cold Poached Chicken with Ginger Scallion Oil image

Categories     Chicken     Ginger     Onion     Poultry     Poach     Low Cal     Summer     Gourmet

Yield Serves 2

Number Of Ingredients 11

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

Steps:

  • Poached 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.

POACHED CHICKEN WITH GINGER AND SCALLION SAUCE



Poached Chicken with Ginger and Scallion Sauce image

Provided by Michael Tong

Categories     Chicken     Ginger     Onion     Poach     Lunar New Year     Winter

Yield Makes 4 servings

Number Of Ingredients 9

1 3 1/2-lb. Chicken
1/2 cup sesame oil
6 tablespoons peanut, vegetable, or corn oil
1/4 cup finely shredded fresh ginger
3 scallions, green part included, trimmed and cut into fine strips, 4 inches long
2 tablespoons light soy sauce
2 teaspoons sugar
1 tablespoon dry sherry or shao hsing wine
1/2 teaspoon monosodium glutamate (optional)

Steps:

  • 1. Place the chicken in a covered stock pot filled with enough water to cover the chicken. Bring to a boil and simmer about 20 minutes. Turn off the heat and let the chicken stand in the cooking liquid until just warm. Drain, reserving the broth for another use. Rinse the chicken under cold water, pat dry, and rub lightly with sesame oil.
  • 2. Cut the chicken into pieces. Arrange neatly on a platter.
  • 3. Heat the peanut, vegetable, or corn oil in a small saucepan, and when it is hot add the ginger and scallions. Cook about 30 seconds; remove ginger and scallions with a slotted spoon, leaving the oil in the pan.
  • 4. Scatter the ginger and scallions over the chicken.
  • 5. Add the remain ingredients to the oil, bring to a boil and pour over the chicken. Serve at room temperature.

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