I looked at the contents of my freezer this afternoon, and I had chicken thighs and drumsticks with skin on. So, I thought of cooking Chinese Poached Chicken.
This is a cold dish, and so YUMMY delicious when cooked properly. Well, there nothing to it really!
All you need is a low fire, like so!
First, I put all the cut-up chicken in a saucepot with water. I seasoned it with salt and pepper. Then I added green onions, onions, garlic, and ginger.
I poached the chicken in low fire for 45 minutes to an hour in a cover saucepot. Well, okay. The original recipe calls for a whole piece of chicken. Cut-up chicken works well too.
While that was poaching, I prepared the Ginger-Scallion Sauce. As the name implies, it consists of minced ginger and sliced scallions as the main ingredients, as well as minced garlic, salt, and peanut oil. I heated the peanut oil before mixing it with the rest of ingredients.
When the chicken was done, I placed it in a pan with cold water, then lifted it onto the plate. I garnish it with cucumbers and Viola! I'm ready to eat!
YUM!
😍#ilikeitalot!😍
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