I like chicken. My family likes chicken. And I'm always in search of making an economical, easy and tasty meal for my weekday dinners. I often buy an organic whole chicken from Wholefoods for about $10. Seriously, $10 for an organic chicken is such an amazing deal! And not to mention, flavorful, juicy and tender.
I love ordering this dish when we eat out. And I especially love the ginger & scallion oil. I've always wondered how this dish was prepared and assumed it was time consuming and difficult. Well folks, I was wrong. In fact, this dish is relatively simple and quick. Technique is important here so please follow the directions carefully.
The poached chicken is super moist and the stock created during the process is great for an asian style soup. I made extra ginger scallion oil so I could use it for other dishes. In fact, it's great on oatmeal topped with a couple of fried eggs. Believe me, it was divine. It's also great on veggies, steamed salmon or other fish and plain old steamed rice. And this awesome website is where I found this amazing recipe.
While we were eating dinner, I tried something different with my lil princess. Normally, I place one type food at a time on her highchair and she picks it up with her cute little fingers and into her mouth it goes. This time, I placed the chicken and steamed carrots on her tray to see which she prefers. And she went for the chicken first, then the carrots. I'm thankful she likes my cooking and is such a good lil eater. It also appears that she favors asian food over others, for now at least.
On a side note, anyone see the Disney Pixar animation movie, Monsters, Inc.? I saw this movie when it was released a while back prior to having kids. I fell in love with the character "Boo". You know, the cute little girl with pigtails, big eyes and cute baby gibberish. I especially love the scene where Sully takes Boo to the bathroom and while she's doing her business, she's singing a song. So cute! Anywho, I now have my very own, real life "Boo" and I couldn't ask for a more perfect baby girl. I wonder what a third baby will be like, gasp?!
My love, as the first born son completely stole my heart. But my lil princess, she melts my heart. True, unconditional love. Okay, I'll stop gushing over my kids. On with the recipe...
1 Whole Organic Chicken
1 Large Knob of Ginger, Sliced
5 Cloves of Garlic
3 Teaspoon Salt
Water for Poaching
4 Cups Ice Water
1. Prepare your chicken by rubbing 2 teaspoons of salt allover. Give that bird a nice exfoliation. Then rinse under cold water. Allow the chicken to drain its access water on a rack.
2. In a large stock pot, bring about 3-4 quarts of water, 2 teaspoons of salt, sliced ginger and garlic to a boil over high heat. Carefully submerge the chicken, breast side up and add more water to completely cover the chicken and bring to a boil once more and cover with lid. Turn off heat and allow the chicken to soak in all of the delicious, juicy goodness for 20 minutes. Use a timer folks!
3. DING! Take the lid off your pot and bring to a boil for an additional 4 minutes. Remove succulent chicken from the pot and place in a colander. Insert a thermometer into the thickest part of thigh and if it reads 170º, slowly pour the ice water over the chicken to cool. If not, place chicken back into stock pot and allow to simmer for a few more minutes). Slather that bird with a bit of sesame oil and chop away.
Ginger Scallion Oil
3 Tablespoon of Peanut Oil
3 Tablespoons Scallion
3 Tablespoon Minced Ginger
1-1/2 teaspoon of salt
1. Place scallions, ginger and salt in a large enough saucepan (I used a small corning ware saucepan). In another saucepan heat the peanut oil over high heat but do not allow it to smoke. Carefully pour the oil over the scallion & ginger mixture and stir. The oil may spatter so please be careful. On low heat allow to heat up for a minute to release more flavor. Add more salt to taste. Store in a glass container and refrigerate for future use.
NOTE: Believe it or not I used a very sharp Wüsthof Classic 7" Santaku knife to chop my chicken restaurant style. I cut the chicken in half. Cut the thigh and leg then the breast. Place knife over the chicken breast take other hand quickly and firmly hit the knife so that it cuts through clean through the bone. It was a proud moment. My chicken had been expertly handled by an amateur.
Serve your chicken either warm or at room temperature. I had left overs the next morning and it was great cold too. I love this recipe and this dish will be a staple in our house. the entire family loved it. Enjoy!