Poached Chicken with Ginger and Scallion Sauce

Page 47

Cuisine: Chinese | Course Type: Main Courses

(1 review)

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Recipe Reviews

I cook the chicken in the morning before I go to work and let it rest. When I come home, I finish it. Served at room temperature. When you're trying to pull off a multi-course meal, you need to have the recipes you can do ahead.

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