Foolproof Poached Chicken With Ginger Shallot Sauce Recipes

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POACHED GINGER CHICKEN



Poached Ginger Chicken image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

4 boneless, skinless chicken breasts (1 3/4 to 2 pounds)
Kosher salt
1 2-inch piece ginger, peeled
1 large shallot
4 tablespoons peanut oil
1 tablespoon toasted sesame oil
1/2 teaspoon sugar
1 English cucumber, halved lengthwise, seeded and thinly sliced
1 bunch radishes, thinly sliced, or 1 small daikon radish, peeled and cut into matchsticks
1 teaspoon Asian chili sauce (such as sambal oelek)
1 bunch watercress, trimmed
Juice of 1 lime

Steps:

  • Put the chicken in a medium pot with just enough water to cover; add 1 tablespoon salt. Bring to a gentle simmer over medium heat and cook until the chicken is firm to the touch, about 15 minutes. Meanwhile, prepare a bowl of salted ice water. Drain the chicken and plunge into the ice water for about 30 seconds to stop the cooking. Drain again. Grate the ginger and shallot into a small bowl. Stir in 3 tablespoons peanut oil, the sesame oil and 1/4 teaspoon each sugar and salt. Toss the cucumber and radishes with the chili sauce, 3/4 teaspoon salt, the remaining 1 tablespoon peanut oil and the remaining 1/4 teaspoon sugar in a large bowl. Add the watercress and toss. Divide the salad among plates. Slice the chicken and add to the plates, then top with the ginger mixture. Drizzle with the lime juice.
  • Photograph by Antonis Achilleos

Nutrition Facts : Calories 432, Fat 23 grams, SaturatedFat 4 grams, Cholesterol 118 milligrams, Sodium 614 milligrams, Carbohydrate 9 grams, Fiber 2 grams, Protein 47 grams

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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