Poached Chicken With Ginger-Soy Dressing
December 19, 2020
"Recipe source: Christopher Kimball's Milk Street 50 recipes to change the way you cook4"
- Serving Size: 1 (519.3 g)
- Calories 494.8
- Total Fat - 18.7 g
- Saturated Fat - 3.5 g
- Cholesterol - 952.6 mg
- Sodium - 1272.4 mg
- Total Carbohydrate - 5.1 g
- Dietary Fiber - 2.3 g
- Sugars - 1.1 g
- Protein - 73.4 g
- Calcium - 116.1 mg
- Iron - 11.5 mg
- Vitamin C - 58 mg
- Thiamin - 0.2 mg
To make the chicken: let chicken stand at room temperature while making the broth.
Cut the cilantro bunch in half crosswise, separating the stems and leaves.
Using string or kitchen twine (I use perle cotton) tie up the stems and the scallions in a bundle.
Chop 1/2 cup of the leaves and set aside. Reserve the remaining leaves for another use or discard.
In a large pot over high heat combine the cilantro/scallion bundle with 4 1/2 quarts of water, the sherry, ginger and 3 tablespoons salt and bring to a boil.
Lowe chicken into the broth, breast side up. The chicken must be fully submerged, if not weight it down with a plate.
Return the pot to a boil and then reduce it to medium and cook for 25-30 minutes, flip the chicken half way through the cooking time.
Remove from heat and let chicken stand in broth for 30 minutes. Transfer to cutting board and let rest 15 minutes.
Meanwhile prepare dressing by combing in a bowl the first 7 ingredients (scallions - sugar).
Remove legs from chicken and then separate thighs from drumsticks. Carve the breasts from the bone and slice each crosswise into 4 pieces. Discard skin, if desired.
Spread cabbage on a platter and arrange chicken over the cabbage.
Pour dressing over the chicken and sprinkle with the reserved cilantro.
Tips & Variations
No special items needed.