Poached Chicken with Ginger and Scallion Sauce

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   1.

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   Place the chicken in a covered stock pot filled with enough water to cover the chicken.

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   Bring to a boil and simmer about 20 minutes.

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   Turn off the heat and let the chicken stand in the cooking liquid until just warm.

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   Drain, reserving the broth for another use.

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   Rinse the chicken under cold water, pat dry, and rub lightly with sesame oil.

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   2.

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   Cut the chicken into pieces.

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   Arrange neatly on a platter.

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    3.

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    Heat the peanut, vegetable, or corn oil in a small saucepan, and when it is hot add the ginger and scallions.

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    Cook about 30 seconds; remove ginger and scallions with a slotted spoon, leaving the oil in the pan.

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    4.

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    Scatter the ginger and scallions over the chicken.

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    5.

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    Add the remain ingredients to the oil, bring to a boil and pour over the chicken.

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    Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.