Cold Poached Chicken with Ginger Scallion Oil

1. 1

   In a 1 1/2-quart saucepan bring water to a boil with gingerroot; Scotch or Sherry, and salt to taste.

2. 2

   Add chicken and simmer, covered, 12 minutes, or until just cooked through.

3. 3

   Transfer chicken with tongs to a bowl and chill, covered, 20 minutes.

4. 4

   Make ginger scallion oil while chicken is cooling:

5. 5

   In a small bowl stir together ginger scallion oil ingredients.

6. 6

   Halve chicken lengthwise and cut across grain into thin slices.

7. 7

   Stir oil and spoon over chicken.

* Per serving · 4 servings · Values may vary.

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