Poached Chicken with Ginger and Scallion Sauce

From The Chinese cookbook

Cookbook

Author(s): Craig Claiborne, Virginia Lee

Page 47

Cuisine: Chinese

Course: Main Courses

Reviews

1 reviews, average rating 5.0 / 5

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anonymous

16 years ago

★ ★ ★ ★ ★ 5/5

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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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