Poached Chicken With Ginger-Soy Dressing
Created by ellie on December 19, 2020
- Servings: 4
- Prep Time: 1h
- Cook Time: 1h
- Recipe #36118
Ingredients
- FOR CHICKEN
- 1 (3 1/2 pound) whole chicken
- 4 ounces cilantro (this is one bunch)
- 6 scallions, halved cross-wise
- 2 cups dry sherry
- Gingerroot (one 4 inch piece, cut into 4 pieces)
- Kosher salt
- FOR SERVING
- 4 scallions, sliced on the diagonal
- 3 tablespoons soy sauce
- 2 tablespoons oil (grapeseed)
- 4 teaspoons gingerroot, grated
- 1 tablespoon rice vinegar (unseasoned)
- 1 tablespoon sesame oil
- 1/2 teaspoon granulated sugar (white sugar)
- 8 ounces cabbage (napea sliced)
How to Make
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Step 1: To make the chicken: let chicken stand at room temperature while making the broth.
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Step 2: Cut the cilantro bunch in half crosswise, separating the stems and leaves.
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Step 3: Using string or kitchen twine (I use perle cotton) tie up the stems and the scallions in a bundle.
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Step 4: Chop 1/2 cup of the leaves and set aside. Reserve the remaining leaves for another use or discard.
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Step 5: 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.
How to Make
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Step 6: Lowe chicken into the broth, breast side up. The chicken must be fully submerged, if not weight it down with a plate.
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Step 7: 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.
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Step 8: Remove from heat and let chicken stand in broth for 30 minutes. Transfer to cutting board and let rest 15 minutes.
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Step 9: Meanwhile prepare dressing by combing in a bowl the first 7 ingredients (scallions - sugar).
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Step 10: 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.
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Step 11: Spread cabbage on a platter and arrange chicken over the cabbage.
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Step 12: Pour dressing over the chicken and sprinkle with the reserved cilantro.