Cold Poached Chicken with Chinese Garlic Sauce

• 2 cups water
• four 1/4-inch-thick slices fresh gingerroot
• 1/4 cup Scotch
• 1 whole skinless boneless chicken breast (about 3/4 pound)
• 1 tablespoon soy sauce
• 2 garlic cloves, minced
• 1 1/2 teaspoons rice vinegar (not seasoned)
• 1 1/4 teaspoons sugar
• 1 teaspoon Asian chili oil, or
• 1 teaspoon Asian sesame oil
• plus Tabasco to taste
• Garnish: 3 tablespoons chopped coriander sprigs
• Accompaniment if desired:sesame orzo with charred scallions

1. Poach chicken: In a 1 1/2-quart saucepan bring water to a boil with gingerroot, Scotch, and salt to taste.
2. Add chicken and simmer, covered, 12 minutes, or until just cooked through.
3. Transfer chicken with tongs to a bowl and chill, covered, 20 minutes.
4. Make sauce while chicken is cooling: In a bowl stir together sauce ingredients until sugar is dissolved.
5. Halve chicken and cut across grain into thin slices.
6. Spoon sauce over chicken and sprinkle with coriander.

water, gingerroot, scotch, chicken, soy sauce, garlic, rice vinegar, sugar, asian chili oil, asian sesame oil, coriander sprigs, sesame orzo

Taken from www.epicurious.com/recipes/food/views/cold-poached-chicken-with-chinese-garlic-sauce-12443 (may not work)