Post by Gorgeous on Apr 17, 2014 19:29:47 GMT
Chinese Home Style Dinner
Poached chicken with ginger scallion sauce over brown rice with greens
Chinese Poached Chicken with Ginger Scallion Sauce
Ingredients
12 boneless and skinless chicken breast or thighs
5 1/2 teaspoons salt, divided
1 ounce fresh ginger (thumb-sized piece for poaching)
4 cloves garlic
4 quarts ice water
1 tablespoon sesame oil
3 tablespoons green scallions, finely chopped
3 tablespoons ginger, finely shredded
3 tablespoons vegetable oil
Directions
Remove any excess fat from the chicken. Rub chicken with 2 teaspoons of salt, then rinse under cold water and place onto a rack to drain.
In a large stock pot, bring about 3 quarts water, ginger, garlic and 2 teaspoons salt to a boil over high heat.
When boiling, slowly add the chicken, breast-side up. Add more boiling water if necessary to cover the chicken completely. Return water to a boil and boil, uncovered, for 5 minutes, removing any scum on the surface. Cover pot, turn off heat and let the chicken sit for 12-15 minutes.
Carefully remove from pot and place the chicken in a colander in the sink. Insert meat thermometer into thickest part of thigh. Thermometer should read 170°F. (Return to pot and simmer for a few more minutes if internal temperature is under 170°F.)
Slowly pour ice water over the chicken in the colander. Transfer chicken to cutting board and rub it with sesame oil. Allow chicken to cool before chopping the chicken with a meat cleaver. Reserve chicken broth for future use.
Ginger Scallion Sauce Directions
Place scallions, ginger and 1 1/2 teaspoons salt in a small heatproof bowl.
In a small skillet or saucepan, heat vegetable oil over high heat until very hot, but not smoking.
Carefully, pour the oil over scallion mixture. The oil will make a crackling sound and may splatter when it hits the scallion mixture. Serve the chicken warm or room temperature with scallion-ginger sauce.
Makes 4-6 servings
---------------
Also pre-cook the following for a full meal
Boiled Bok Choy, Chinese Broccoli or whatever greens you want
Brown Rice
Plating
Make a bed of rice, drizzle some soy sauce. Add chopped chicken on top and greens on the sides. Drizzle over everything with ginger scallion sauce. Have hot chili oil on the side to light it up - optional.
Poached chicken with ginger scallion sauce over brown rice with greens
Chinese Poached Chicken with Ginger Scallion Sauce
Ingredients
12 boneless and skinless chicken breast or thighs
5 1/2 teaspoons salt, divided
1 ounce fresh ginger (thumb-sized piece for poaching)
4 cloves garlic
4 quarts ice water
1 tablespoon sesame oil
3 tablespoons green scallions, finely chopped
3 tablespoons ginger, finely shredded
3 tablespoons vegetable oil
Directions
Remove any excess fat from the chicken. Rub chicken with 2 teaspoons of salt, then rinse under cold water and place onto a rack to drain.
In a large stock pot, bring about 3 quarts water, ginger, garlic and 2 teaspoons salt to a boil over high heat.
When boiling, slowly add the chicken, breast-side up. Add more boiling water if necessary to cover the chicken completely. Return water to a boil and boil, uncovered, for 5 minutes, removing any scum on the surface. Cover pot, turn off heat and let the chicken sit for 12-15 minutes.
Carefully remove from pot and place the chicken in a colander in the sink. Insert meat thermometer into thickest part of thigh. Thermometer should read 170°F. (Return to pot and simmer for a few more minutes if internal temperature is under 170°F.)
Slowly pour ice water over the chicken in the colander. Transfer chicken to cutting board and rub it with sesame oil. Allow chicken to cool before chopping the chicken with a meat cleaver. Reserve chicken broth for future use.
Ginger Scallion Sauce Directions
Place scallions, ginger and 1 1/2 teaspoons salt in a small heatproof bowl.
In a small skillet or saucepan, heat vegetable oil over high heat until very hot, but not smoking.
Carefully, pour the oil over scallion mixture. The oil will make a crackling sound and may splatter when it hits the scallion mixture. Serve the chicken warm or room temperature with scallion-ginger sauce.
Makes 4-6 servings
---------------
Also pre-cook the following for a full meal
Boiled Bok Choy, Chinese Broccoli or whatever greens you want
Brown Rice
Plating
Make a bed of rice, drizzle some soy sauce. Add chopped chicken on top and greens on the sides. Drizzle over everything with ginger scallion sauce. Have hot chili oil on the side to light it up - optional.