This is my adaptation of a Chinese exemplary, Cold Ginger Chicken. I like to serve this with steamed jasmine rice and Japanese-style marinated cucumbers. It makes for a pretty introduction when cut on inclination and presented with the splendid green, crisp sauce sprinkled on top of it.
- 2 pounds skinless, boneless chicken breast halves
- 1/2 cup dry white wine
- 1/4 cup vegetable oil
- 2 tablespoons grated fresh ginger root
- 2 cloves garlic, minced
- 1 tablespoon salt
- 1 teaspoon white sugar
- 1 bunch green onions, cut into 1/4-inch pieces
- Empty the white wine into a pot of softly salted water, and place the chicken bosoms into the dish. Heat the skillet to the point of boiling, diminish the warmth, and stew the chicken until cooked through and white, 8 to 10 minutes. Expel from the warmth, and let the chicken cool in the soup. Expel from the juices, and put the chicken aside.
- Warmth the vegetable oil in a skillet over medium-low warmth, and blend in the ginger, garlic, salt, and sugar. Diminish warmth to low, and cook, mixing sometimes, until the point when the garlic is sautéed and delicate, and the oil is enhanced, around 20 minutes. Blend in the green onions, and cook for an additional 10 minutes, mixing infrequently, until the white parts of the onions are delicate.
- Cut the poached chicken bosoms on the inclination into cuts around 1 inch wide, and mastermind appealingly on a plate. Spoon the green onion blend over the chicken bosoms, and serve.