Poached Chicken With Ginger And Scallion Sauce Recipes

Steps:

• 1. Place the water in a large pot. Add the ginger slices and whole scallions. Bring to a boil. Add the chicken pieces in the water. Bring back to a boil. Reduce the heat to low and place a lid on the pot. Let simmer 10 minutes. Turn the stove off and leave the chicken in the pot with the lid on for 15 minutes.
• 2. Add the oil to a skillet over med. high heat. Add the white parts of the scallions and cook until browned. Remove with slotted spoon and set aside.
• 3. Add the soy sauce sugar and garlic. Cook 1 minute. Add the water from the cooked chicken and cook 1 more minute. Stir in the dark green parts of the scallions and add the white parts to the sauce.
• 4. Remove the chicken and cut the meat off the bones. Pour the sauce over the chicken,

Steps:

• Cut the scallions in quarters lengthwise, then cut crosswise into 1 1/2-inch-long pieces. You should end up with thin blades of scallions. Separate out the dark green tops from the pale green and white parts. (You don't have to be very thorough; some mixing of colors is fine.)
• Heat oil in a wok or 12-inch skillet over very high heat. When it's shimmering but not smoking, stir in chicken and salt. Cook, stirring almost constantly, until chicken is barely cooked and no longer pink, 3 to 5 minutes. Use a slotted spoon to transfer chicken onto a serving plate, leaving the oil in the pan. Immediately scatter cilantro and scallion greens (not whites) over hot chicken.
• Return wok to medium-high heat. Make sure there are at least 2 tablespoons oil in the wok. If not, add more oil. Stir in ginger and cook until lightly browned, about 1 minute. Stir in scallion whites, soy sauce and sugar, and cook for another 30 seconds (if using a skillet, remove from heat). Immediately spoon the contents of the pan evenly over chicken and herbs. Serve right away.

Steps:

• Bring 4 quarts of cold water to a boil in a 7-quart Dutch oven. Add the salt, ginger and scallion. Slowly lower the chicken into the boiling water with the breast side up. Bring the water back up to a gentle boil. Carefully lift the chicken out using the handles of 2 wooden spoons or 2 pairs of chopsticks positioned under the wings, being careful not to tear the skin, so that all the water drains from the cavity; do not use tongs to lift the chicken as they can easily tear the skin. This step allows for any cold water still in the cavity to drain and ensures even cooking, inside and out. Lower the chicken back into the water. Bring the water back up to a boil and reduce the heat to low for a gentle simmer. Cook, covered, until the juices run clear when cut in between the leg and thigh, 33 to 35 minutes. Right before the chicken is done, prepare a large bowl of ice water.
• Transfer the chicken to the bowl of ice water breast-side down and let cool, flipping halfway through, for about 10 minutes. Remove the chicken, letting the excess water drip off. (Submerging the chicken in an ice bath, not only stops the cooking so that it doesn't overcook, but also helps to firm the meat and gives the skin a crispness that couldn't be achieved otherwise.)
• Carve the chicken using a meat cleaver or large heavy chef's knife: start by detaching both leg quarters (leg and thigh together) from the body. Chop the leg quarters into roughly 3/4-inch pieces. Place the leg pieces in the lower half of the plate. Cut off the wings and drumettes and place right above the leg pieces. Cut the breastbone in half and remove the spine. Chop the breast into 3/4- to 1-inch pieces starting at the tapered end; transfer the breast pieces to the plate on top of the leg pieces.
• Serve with a small bowl of Scallion-Ginger Sauce for dipping or plain soy sauce.
• Stir together the ginger, scallions and 1 teaspoon salt in a heatproof medium bowl.
• Heat the oil over high heat in a small pot until it just starts to smoke or registers 375 degrees F on a digital thermometer, 4 to 5 minutes. Carefully pour the hot oil over the scallion-ginger mixture and stir to combine. Mix in the sugar and 1/2 teaspoon white pepper.

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.

Steps:

• Place rice in a fine-mesh sieve and rinse under cold water, shaking gently, until the water runs clear. In a medium saucepan, combine rice, broth and 1 tablespoon grated ginger. Season chicken all over with salt and pepper and place on top of rice mixture. Cover and bring mixture to a boil over high. Once mixture comes to a boil, reduce heat to medium-low and simmer until rice is plump, broth is absorbed and chicken is cooked through, 20 to 22 minutes. Turn off heat and let rest, covered, 10 minutes.
• Meanwhile, in a medium bowl, combine the vegetable oil, scallions, vinegar, jalapeño, sesame seeds, sesame oil, sugar and remaining ginger; season with salt and pepper.
• Remove chicken from saucepan and slice 1/2-inch thick crosswise. Fluff rice with a fork and divide among bowls. Top with chicken and scallion-ginger sauce.

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.