cold-poached-chicken-with-ginger-scallion-oil-12409.json

{
    "directions": [
        "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."
    ],
    "ingredients": [
        "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)",
        "2 tablespoons vegetable oil",
        "2 teaspoons finely grated peeled fresh gingerroot",
        "2 teaspoons minced scallion",
        "1 teaspoon Asian sesame oil",
        "Accompaniment:Cold Sesame Spinach"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Chicken",
        "Ginger",
        "Onion",
        "Poultry",
        "Poach",
        "Low Cal",
        "Summer",
        "Gourmet"
    ],
    "title": "Cold Poached Chicken with Ginger Scallion Oil",
    "url": "http://www.epicurious.com/recipes/food/views/cold-poached-chicken-with-ginger-scallion-oil-12409"
}