Ingredients
- 1 cup (250 ml) store-bought or homemade Mom’s Chicken Stock
- 2 tablespoons Chinese rice wine (or dry sherry)
- 4 cloves garlic, whole, smashed
- One 2-in (5-cm) piece of ginger, sliced into 4 to 6 coins, and each coin whacked with the side of knife
- 3 green onions (scallions), cut into 3-in (7.5-cm) lengths
- Salt to taste
- 4 boneless chicken pieces with skin on (breasts, thighs or a combo)
- 1 teaspoon sesame oil
- 1 portion Ginger Scallion sauce
How to Make It
- In a large pot (with a tight-fitting lid), add the stock, wine, garlic, ginger, green onions, salt and chicken pieces and pour enough water into the pot to cover the chicken by 1 inch (2.5 cm). Turn the heat to high and bring the broth to a boil. Once it reaches a boil, immediately turn the heat to low and let simmer for 3 minutes. Skim the surface. Cover with a tight fitting lid and turn the heat off. Let the chicken steep in the hot broth for 20 minutes.
- While the chicken steeps, cook the rice and prep all the ingredients for the Ginger Scallion sauce and have it at the ready. (Prep, but do not heat up the oil for the sauce yet. You’ll finish the sauce just before serving).
- Check the chicken for doneness by poking the thickest part with a chopstick or paring knife. If juices run clear, it’s done! Remove the chicken, plunge in an ice bath, pat dry, brush all over with the sesame oil and let cool at room temperature.
- With a small fine-meshed strainer or ladle, remove the garlic, ginger and green onions from the broth. Skim the surface of the broth if necessary. Taste and season with additional salt, if needed. The remaining broth is served as soup (or, if you have time, used in place of water to cook the rice).
- Serve with the Ginger Scallion sauce, rice and the soup.
