CHINESE POACHED CHICKEN WITH SOY GINGER SAUCE RECIPES

Name: Chinese White-Cooked Chicken with Ginger-Soy Dressing
Total time: 2 h
Yield: 4 Servings
Ingredients: 1 3½- to 4-pound chicken, giblets discarded; 1 bunch cilantro; 6 scallions, trimmed and halved crosswise; 4½ quarts water; 2 cups dry sherry or mirin; 1 4-inch piece fresh ginger, cut into 4 pieces and smashed; 1½ tablespoons kosher salt; 4 scallions, thinly sliced on bias; 3 tablespoons soy sauce; 2 tablespoons vegetable or other neutral oil; 4 teaspoons finely grated fresh ginger; 1 tablespoon unseasoned rice vinegar; 1 tablespoon toasted sesame oil; ½ teaspoon white sugar; ½ pound (½ small head) napa cabbage, thinly sliced (4 cups sliced); Cooked white rice, for serving (optional)

CHINESE WHITE-COOKED CHICKEN WITH GINGER-SOY DRESSING ...

Chinese White-Cooked Chicken with Ginger-Soy Dressing ... image

It’s easy to take a skin-deep approach to chicken, paying lots of attention to getting a golden brown crust only to end up with dull, bland—and too often...

Provided by 177MILKSTREET.COM

Total Time 2 hours

Yield 4 Servings

Number Of Ingredients 16

Ingredients

CHINESE POACHED CHICKEN BREASTS WITH STAR ANISE RECIPE ...

Chinese Poached Chicken Breasts with Star Anise Recipe ... image

Chicken breasts poached in a broth flavored with star anise, cinnamon, ginger, scallions, and soy sauce is a Chinese classic. Traditionally you would save, not serve, the broth—it improves each time you use it—but we can never resist serving it with the chicken as a light sauce. If you like, boil noodles separately and add them to the broth for a meal in a dish.Plus: More Chicken Recipes and Tips

Provided by Food & Wine

Yield 4

Number Of Ingredients 13

Ingredients

3 1/2 cups canned low-sodium chicken broth or homemade stock
2 carrots, cut diagonally into 1/2-inch slices
6 scallions including green tops, 5 cut into 4-inch lengths, 1 chopped
6 1/2-inch slices peeled fresh ginger, smashed, plus 2 tablespoons minced fresh ginger
4 cloves garlic, smashed
1/4 cup brown sugar, preferably dark
1/4 cup soy sauce
5 whole star anise
3 cinnamon sticks
6 black peppercorns
1/4 teaspoon salt
1/4 cup dry sherry
4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)

Steps:

In a large saucepan, combine the broth, carrots, the 5 scallions, the smashed ginger, the garlic, brown sugar, soy sauce, star anise, cinnamon sticks, peppercorns, and salt. Bring to a boil, reduce the heat, and simmer, covered, for 20 minutes.
Add the sherry and chicken and bring back to a simmer over moderately low heat, covered. Turn the chicken and simmer, covered, until the chicken is just done, about 5 minutes.
With a slotted spoon, transfer the chicken, carrots, and star anise to large shallow bowls. Strain the broth and add the minced ginger and 2 tablespoons of the chopped scallion. Ladle the broth over the chicken and top with the remaining chopped scallion.

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