Cold Poached Chicken with Ginger Scallion Oil

• 2 cups water
• Four 1/4-inch-thick slices fresh gingerroot
• 1/4 cup Scotch or medium-dry Sherry
• 1 skinless boneless whole chicken breast (about 3/4 pound)
• 2 tablespoons vegetable oil
• 2 teaspoons finely grated peeled fresh gingerroot
• 2 teaspoons minced scallion
• 1 teaspoon Asian sesame oil
• Cold sesame spinach (recipe follows)

1. Poach chicken: In a 1 1/2-quart saucepan bring water to a boil with gingerroot, Scotch or Sherry, 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 ginger scallion oil while chicken is cooling: In a small bowl stir together ginger scallion oil ingredients.
5. Halve chicken lengthwise and cut across grain into thin slices.
6. Stir oil and spoon over chicken.
7. Yield: 2 servings.
8. COLD SESAME SPINACH
9. A 10-ounce bag fresh spinach or 2 small bunches (about 1 1/4 pounds total) 1 cup water 1/2 teaspoon Asian sesame oil 1/2 teaspoon soy sauce 2 teaspoons sesame seeds 1/2 teaspoon rice vinegar (preferably seasoned)
10. Wash spinach well, discarding any coarse stems, and drain in a colander.
11. In a 3-to 4-quart saucepan bring water to a boil.
12. Add spinach and steam, covered, 2 minutes.
13. Drain spinach in colander, gently pressing out most of liquid.
14. In a bowl toss spinach with oil, soy sauce and salt and pepper to taste.
15. Chill spinach, uncovered, 25 minutes.
16. While spinach is chilling, in a dry small heavy skillet (not non-stick) toast sesame seeds over moderate heat, stirring, until golden, 3 to 5 minutes.Toss spinach with sesame seeds and vinegar

water, gingerroot, scotch, chicken, vegetable oil, gingerroot, scallion, asian sesame oil, sesame spinach

Taken from www.foodnetwork.com/recipes/cold-poached-chicken-with-ginger-scallion-oil.html (may not work)