White Chicken With Green Sauce

"I think this is a Stephanie Alexander recipe. I have only made this once, at Christmas, and received rave reviews from the family!! I remember making the sauce and thinking it smelled so strong it must be wrong, but when teamed with the chicken it was a winner."
 
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Ready In:
1hr 10mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Fill large stockpot with water; add onion and ginger; bring to the boil.
  • Place chicken, breast side down, into the water. Return to the boil and skim surface. Reduce heat; cover tightly, simmer for 10 minutes. Turn off heat, do not lift the lid. Stand, covered, for 45 minutes.
  • Remove the chicken from the stockpot (remembering to drain the water from the cavity!). Transfer chicken to a plate; refrigerate.
  • Carve chicken carefully, across the grain. I removed the skin at this point.
  • Seared green onion sauce: Combine onion, ginger and garlic in a heatproof bowl. Heat vegetable oil until smoking hot; pour over onion mixture. Stir then add soy, wine and sesame oil.
  • 7. Arrange chicken on plate, spoon over the sauce. Garnish with chunks of honeydew melon or cucumber.
  • *****I have made this again since posting and I simmered the stock for 40 minutes before poaching the chicken. I added a bunch of spring onions, a handful more of ginger and about 6 cloves of garlic to the stock.

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RECIPE SUBMITTED BY

I live in Western Australia, by the beach. I have four children and I cook. I am excited about the spring and the ensuing summer. So many fruits and vegetables. Beaching and fresh fish. Endless afternoons and so many excuses to eat good food. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/untitled.jpg" border="0" alt="Photobucket - Video and Image Hosting"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg" border="0" alt="Photobucket - Video and Image Hosting">
 
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