3 Cups Chinese Rice Wine (shaoshing) or Dry Sherry
2 Each Boned, Skinned Chicken Breast Halves, Rinsed
2 Tablespoons Soy Sauce
1/4 Cup Slivered Green Onions (including Tops)
2 Tablespoons Vegetable Oil
3 Tablespoons Fresh Ginger, Thinly Slivered
2 Tablespoons Fresh Red or Green Jalapeno or Fresno Chilies
Instructions
In a deep 3 to 4 quart pan over high heat, uncovered, bring wine and 2 cups water to a boil. Add chicken and return to a boil. Remove from heat and cover tightly. Let stand until chicken is no longer pink in center of thickest part, 15 to 18 minutes. Lift chicken from cooking liquid and let stand until chicken and liquid are cool, about 1 hour. Return Chicken to cool liquid, cover and chill for at least 2 hours or up to 1 day.
Lift chicken from liquid. Cut chicken crosswise into 1/4 inch think slices. Arrange slices, slightly overlapping , on a small platter. In a small bowl, mix soy sauce with 3 tablespoons of the cooking liquid; drizzle evenly over chicken. Reserve remaining cooking liquid to make broth, or discard.
Sprinkly green onions and cilantro over chicken. Pour oil into a 6 to8 inch brying pan over high heat; when it ripples, in about 30 seconds, add ginger and chilies and stir until they sizzle, 10 to 15 seconds. Spoon mixture evenly over chicken
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Yields: 8 Servings
notes:
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