Poached Chicken with Ginger and Scallion Sauce
From
The Chinese cookbook
Cookbook
Page 47
Cuisine: Chinese
Course: Main Courses
Reviews
1 reviews,
average rating 5.0 / 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.