Page 150 - 2016TOHCookbook

Chicken Poached with Ginger and Garlic
Alex Ong
ALEX ONG is a San Francisco-based consulting chef. He is perhaps best known as the executive chef and managing partner of Betelnut Pejiu Wu in San Fran- cisco from 2001 to 2013. Alex has been a guest blogger for the San Francisco Chronicle’s Food section and has worked with notable organizations such as Kikkoman USA, California Raisin Marketing Board, Niman Ranch, Chefs Feed, Visa, The James Beard Foundation and Google.
INGREDIENTS
Serves 4
8 cups water
2 cups salt
1 cup white wine
4 chicken breasts
2 tablespoons finely chopped ginger 2 tablespoons finely chopped garlic 2 scallions, thinly sliced
1 tablespoon thinly sliced red chile 1 tablespoon sesame oil
1⁄2 cup canola oil
1 tablespoon chopped cilantro
PREPARATION
1. Combine the water, salt, wine and chicken in a Dutch oven. Bring to a simmer over medium heat, then turn heat to low and cook until a thermometer inserted into the thickest part of the chicken registers 165°F.
2. Transfer the chicken to a serving platter and top with the ginger, garlic, scallions, chile and sesame oil.
3. In a small saucepan over medium heat, heat the canola oil to 300°F. Carefully ladle the oil over the chicken, as the oil may splatter. Garnish with cilantro.
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