Poached Chicken, Ginger & Scallions
It couldn't be healthier or simpler, you slowly poach a whole chicken and flavor it with fresh scallions and ginger. After cooling, simply carve and serve with salted ginger scallion oil and maybe a little soy sauce.
- For the poached chicken: ·
- Whole Chicken, 3-4 lbs ·
- Water · 10 cups cup
- Dry Sherry · 1 cup
- Soy Sauce · 1 cup
- Scallions, cut into 4 inch pieces · 4
- Ginger, sliced thinly lengthwise · 6 ounces
- Garlic Cloves · 10
- For the dipping sauce: ·
- Neutral Oil · 1 cup
- Scallions, minced finely · 2
- Ginger, minced · 4 teaspoons
- Garlic, minced · 4 teaspoons
- Herbie's Golden Grill · 4 teaspoons
For the Poached Chicken:
Add all of the ingredients (not the dipping sauce!) to the bowl of the Instant Pot, and set the pressure cooker to 0 minutes (yes that is right!) and then let it naturally depressurize for 25 minutes.
Remove the chicken from the liquid and let rest 20 minutes, tented. Meanwhile, divide all of the dipping sauce ingredients between 4 heatproof ramekins (2-3 oz).
Remove breasts and thighs and slice thinly on the bias. Right before serving, heat the neutral oil in a small saucepan and pour over the ingredients in the ramekins. Dip the chicken slices in the infused oil and enjoy!