Yield: 4 servings
|Chinese rice wine or dry sherry
|Strips orange zest
|Chicken (3 1/2 to 4 lb) skinned and trussed if desired
|Scallions whites left whole greens finely chopped for garnish
|Chopped cilantro for garnish
|Sesame oil (opt)
Combine all the ingredients except the chicken, sesame oil, and garnishes in a deep pot just large enough to hold the chicken. Bring to a boil. Add the chicken and simmer for 40-50 minutes, or until cooked, turning the bird form time to time to make sure it poaches evenly. Skim the mixture often with a shallow ladle to remove any fat that rises to the surface. The chicken is done when the juices run clear when a skewer is inserted into the thick part of the thigh.
Drain the chicken, reserve the broth. Remove the trussing string; carve the chicken and cut it into pieces. Sprinkle with scallion greens and cilantro. Serve hot, at room temperature, or chilled.
To serve, place chicken in shallow soup bowls with broth ladled over it. Sprinkle with chopped scallions and cilantro. Or brush the chicken pieces with sesame oil and brown them on the grill or under the broiler, then sprinkle with chopped scallions and cilantro., Note: The broth can and should be reused. Strain it and let it cool to room temperature. Chill overnight in the refrigerator and skim off any fat that collects on the surface. Freeze into you're ready to use it again. To reuse, bring the broth to a boil, adding seasoning and water as necessary. The flavor improves each time you use it.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 134 Submitted By DIANE LAZARUS On 10-24-95