Ingredients
four 1/4-inch-thick slices fresh gingerroot
1
whole skinless boneless chicken breast (about 3/4 pound)
1
1/2 tsp rice vinegar (not seasoned)
1
tsp Asian chili oil, or
Garnish: 3 tbsp chopped coriander sprigs
Accompaniment if desired: sesame orzo with charred scallions
Directions
1.
Poach chicken: In a 1 1/2-quart saucepan bring water to a boil with gingerroot, Scotch, 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.
2.
Make sauce while chicken is cooling: In a bowl stir together sauce ingredients until sugar is dissolved.
3.
Halve chicken and cut across grain into thin slices. Spoon sauce over chicken and sprinkle with coriander.
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