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Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 1 hr Servings: 4 Poached-chicken cups with ginger-scallion oil
Ingredients Ingredient Checklist 2 bone-in, skin-on chicken-breast halves (1 3/4 pounds total) Kosher salt and freshly ground pepper 1/4 cup minced ginger (from a 4-inch piece) 1/2 cup thinly sliced scallions, white and light-green parts only, plus separated scallion tops (from a 4-ounce bunch) 1 carrot, peeled and chopped, plus 2 cups carrot ribbons cut with a Y-peeler (from 3 carrots) 1/3 cup safflower oil 1 tablespoon rice-wine vinegar Bibb-lettuce leaves, chopped roasted peanuts, and cilantro sprigs, for serving
Cook’s Notes Use a Y-peeler to cut the carrots into ribbons for pickling. Alternatively use a box grater; hold the carrots parallel to the holes of the grater for longer strands.
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 1 hr Servings: 4 Poached-chicken cups with ginger-scallion oil
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 1 hr Servings: 4
Recipe Summary
prep: 30 mins total: 1 hr
Servings: 4
prep: 30 mins
total: 1 hr
prep:
30 mins
total:
1 hr
Servings: 4
4
Poached-chicken cups with ginger-scallion oil
Poached-chicken cups with ginger-scallion oil
Ingredients
Ingredients
- 2 bone-in, skin-on chicken-breast halves (1 3/4 pounds total) Kosher salt and freshly ground pepper 1/4 cup minced ginger (from a 4-inch piece) 1/2 cup thinly sliced scallions, white and light-green parts only, plus separated scallion tops (from a 4-ounce bunch) 1 carrot, peeled and chopped, plus 2 cups carrot ribbons cut with a Y-peeler (from 3 carrots) 1/3 cup safflower oil 1 tablespoon rice-wine vinegar Bibb-lettuce leaves, chopped roasted peanuts, and cilantro sprigs, for serving
Directions
Combine chicken, 4 cups water, 2 tablespoons salt, 1 tablespoon ginger, scallion tops, and chopped carrot in a medium saucepan (if chicken is not entirely covered, add more water). Bring to a boil, then reduce heat and partially cover; simmer until a thermometer inserted in thickest parts of chicken (without touching bones) reaches 165 degrees, 15 to 20 minutes. Remove chicken; let cool slightly. Remove meat from bones; shred into large pieces (discard skin and bones).
Meanwhile, combine sliced scallions, remaining 3 tablespoons ginger, and oil in a bowl. Season with salt and pepper. Toss half of scallion sauce with chicken; season with salt and pepper. Toss carrot ribbons with vinegar. Just before serving, place chicken in lettuce cups; top with peanuts, cilantro, carrots, and remainingscallion sauce.
Cook’s Notes Use a Y-peeler to cut the carrots into ribbons for pickling. Alternatively use a box grater; hold the carrots parallel to the holes of the grater for longer strands.
Cook’s Notes
Use a Y-peeler to cut the carrots into ribbons for pickling. Alternatively use a box grater; hold the carrots parallel to the holes of the grater for longer strands.
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All Reviews for Poached-Chicken Cups with Ginger-Scallion Oil
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All Reviews for Poached-Chicken Cups with Ginger-Scallion Oil
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
