White Chicken with Ginger Green Onion Dipping Sauce
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 149 |
| pro | 13 g |
| total fat | 10 g |
| sat. fat | 2 g |
| carb | 0 |
| fibre | 0 g |
| chol | 48 mg |
| sodium | 271 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| vit A | 2 |
| folate | 2 |
The key to this chicken's succulence is in the poaching. Offer all three dipping sauces for a delicious variety.
Ingredients
- 1/4 cup sliced gingerroot
- 4 green onions, white parts only, cut_into 1-inch lengths
- 1 bay leaf
- 1 bunch fresh coriander
- 1 chicken, 3 lb (1.5 kg)
- Ginger green onion Dipping Sauce
- 1 green onion, finely chopped
- 2 tbsp minced gingerroot
- 1 tsp salt
- 2 tbsp vegetable oil
Preparation
In Dutch oven, bring 14 cups (3.5 L) water, ginger, green onions and bay leaf to boil. Remove leaves from coriander stems; add stems to water. Reserve leaves for another use.
Pat chicken dry. Add chicken to Dutch oven and return to boil; reduce heat to low and simmer for 10 minutes. Cover and cook in 325°F (160°C) oven until thermometer inserted in thigh registers 180°F (85°C), about 1 hour.
Transfer chicken to plate; let cool for 30 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.) Transfer to cutting board. Remove chicken from bones; cut into bite-size pieces.
Ginger Green Onion Dipping Sauce: In small bowl, stir together green onion, ginger and salt. In small saucepan, heat oil; pour over onion mixture. Serve with chicken.
Additional information :
Variations
White Chicken with Oyster Sesame Dipping Sauce: In small bowl, stir 1/4 cup (50 mL) oyster sauce with 1 tbsp (15 mL) sesame oil.
White Chicken with Mustard Dipping Sauce: In small bowl, stir 2 tbsp (25 mL) dry mustard with 4 tsp (20 mL) water; let stand for 5 minutes.
- Keywords : Chinese; Main Course; Chicken; Ginger; Poach; Green onions;
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