Gingered Chicken

Prep Time: 20 mins | Cook Time: 5 mins + poaching time | Course: Dinner | Servings: 6

Aromatic minced ginger, green onion and sesame seed sauce over poached chicken. This dish was a favorite of Pops and being from Hawaii, he found it difficult to find in the mainland. I adapted this epicurious recipe for you Popsy. This recipe can be made a day ahead and is meant to be served at room temperature, however I prefer it warmed. Inspired by epicurious https://www.epicurious.com/recipes/food/views/poached-chicken-with-ginger-and-scallion-sauce-104476 

3 lbs poached chicken, shredded & deboned (No-Poach Chicken recipe below)

½ cup sesame oil

2 Tbsp ginger, minced fine

3 green onions, chopped

2 Tbsp sherry

1 tsp soy sauce

½ cup poaching liquid

Garlic salt and pepper, to taste

1 tsp sesame seeds, garnish

Shred and debone chicken onto a serving platter. Place sesame oil, ginger and green onions in a saucepan. Stir over medium heat for about 30 seconds or until warmed and fragrant, add the sherry in and stir. Turn off the heat and stir in the soy sauce and poaching liquid. Taste and add garlic salt and pepper as needed. Pour over the poached chicken and sprinkle with sesame seeds. 

No-Poach Chicken:

1 large fryer chicken, about 3 lbs 

Salt and pepper, to taste

1 piece ginger, cut into 3 coin sized pieces

1 green onion

1 tsp mixed peppercorns

Rinse chicken (remove innards from cavity) and place in a large stock pot. Salt and pepper, and cover with cool water. Add in ginger, green onion and peppercorns. Bring to a full boil, place lid on top and turn off the flame. Let set for 2 hours covered. Remove chicken from poaching liquid to a large platter and allow it to cool until you can remove the meat from the bones. Strain and save the liquid, some for this recipe and some for soups, etc.