COLD POACHED CHICKEN WITH CHINESE GARLIC SAUCE

Cold Poached Chicken with Chinese Garlic Sauce image

Yield Serves 2

Number Of Ingredients 15

For chicken
2 cups water
four 1/4-inch-thick slices fresh gingerroot
1/4 cup Scotch
1 whole skinless boneless chicken breast (about 3/4 pound)
For Chinese garlic sauce
1 tablespoon soy sauce
2 garlic cloves, minced
1 1/2 teaspoons rice vinegar (not seasoned)
1 1/4 teaspoons sugar
1 teaspoon Asian chili oil, or
1 teaspoon Asian sesame oil
plus Tabasco to taste
Garnish: 3 tablespoons chopped coriander sprigs
Accompaniment if desired:sesame orzo with charred scallions

Steps:

Poach chicken: In a 1 1/2-quart saucepan bring water to a boil with gingerroot, Scotch, 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 sauce while chicken is cooling: In a bowl stir together sauce ingredients until sugar is dissolved.
Halve chicken and cut across grain into thin slices. Spoon sauce over chicken and sprinkle with coriander.