Cold Poached Chicken with Ginger Scallion Oil

2 servings
  • For poached chicken:
  • 2 cups water
  • Four 1/4-inch-thick slices fresh gingerroot
  • 1/4 cup Scotch or medium-dry Sherry
  • 1 skinless boneless whole chicken breast (about 3/4 pound)
  • For ginger scallion oil:
  • 2 tablespoons vegetable oil
  • 2 teaspoons finely grated peeled fresh gingerroot
  • 2 teaspoons minced scallion
  • 1 teaspoon Asian sesame oil
  • Accompaniment if desired:
  • Cold sesame spinach (recipe follows)
  • Poach 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. Yield: 2 servings.


  • A 10-ounce bag fresh spinach or 2 small bunches (about 1 1/4 pounds total) 1 cup water 1/2 teaspoon Asian sesame oil 1/2 teaspoon soy sauce 2 teaspoons sesame seeds 1/2 teaspoon rice vinegar (preferably seasoned)

  • Wash spinach well, discarding any coarse stems, and drain in a colander. In a 3-to 4-quart saucepan bring water to a boil. Add spinach and steam, covered, 2 minutes. Drain spinach in colander, gently pressing out most of liquid. In a bowl toss spinach with oil, soy sauce and salt and pepper to taste. Chill spinach, uncovered, 25 minutes.

  • While spinach is chilling, in a dry small heavy skillet (not non-stick) toast sesame seeds over moderate heat, stirring, until golden, 3 to 5 minutes.Toss spinach with sesame seeds and vinegar

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