White Cut Chicken, Soy Ginger Sauce

It was my turn to host our rotating Auberge Espagnol last week.

The name comes from a French movie of the same name, which was called ‘The Spanish Apartment’ in Australia and ‘Pot Luck’ in the UK.

I have no idea where, or if, you can stream it….

Besides, that’s irrelevant.

What is relevant is what I made for our potluck dinner for ten.

As host, my part was the meat (or fish) and the cheese. Other courses / dishes were assigned (by me).

Mon mari did’t want to be isolated at the barbecue grill while everyone else was having fun and it was the first day of summer so a make-ahead dish served cold, or room temperature, seemed the perfect solution.

Everyone else seemed to think so, too.

I have adjusted the recipe to make two servings, but increasing is simple. Just keep the proportions on the finishing sauce fairly close.

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White Cut Chicken, Soy Ginger Sauce

This would be perfect for a picnic, You could put the chicken slices and sauce in a container to keep cool, then arrange on a platter, and add the chives to finish.
It’s an interesting cooking technique and the chicken stays very moist.

  • Author: Katie Zeller
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: Chicken
  • Cuisine: Chinese

Ingredients

Scale
  • 2 chicken breasts, boneless, skinless
  • 3 cups water
  • 1 tbs minced, fresh ginger
  • 3 tbs soy sauce
  • 1 tbs dry sherry
  • 1 tsp sugar
  • 1 tsp sherry vinegar
  • 1/2 tsp sesame oil
  • 3 tbs chopped, fresh chives mine were garlic chives

Instructions

  • Heat the water to boiling.
  • Place chicken in a skillet or saucepan, pour boiling water over, cover and simmer 10 – 12 minutes. Test.
  • When done, remove from water and let cool completely
  • Mix all remaining ingredients except chives.
  • When chicken is cool, slice about 1/2″ thick (1cm) .
  • Arrange on a platter with sides or in a gratin dish.
  • Spoon Soy Ginger sauce evenly over the chicken.
  • Top with chives and serve or refrigerate for up to 2 days

Notes

The cooking time is short but you need to allow the breasts to cool before slicing to keep them moist. Once sliced it’s best to let them marinate for at least 30 minutes before serving – or longer.
You could cook in the morning, slice when you have a spare 2 minutes later in the day and serve for dinner.
If your breasts are very large make a small slit in the center to check if it’s done or use a meat thermometer (165F, 75C)..

Keywords: Chinese Chicken, cold chicken

White Cut Chicken, Soy Ginger Sauce

For the apero we had little shrimp skewers and tomato mozzarella skewers and watermelon feta skewers and little bowls of mushroom risotto…. All delicious.

We had a fantastic Greek salad and equally good potato salad with the main course.

I didn’t take any photos of any of that because – I was busy.

While everyone was letting the meal settle I did have time to take some photos of the dessert:

It was a lovely, cold, lime and mint mousse…. Very rich, very delicious.

To finish it off she made macarons:

With NETTLES!

They were a gorgeous bright green…. but – nettles!

Yes, they were good…..

As the society column editor (also know as the gossip column) in my hometown would say, back when I was a child:

‘A good time was had by all.’

7 thoughts on “White Cut Chicken, Soy Ginger Sauce”

  1. Nettles, once cooked are no longer the vicious, nasty, poky, can’t get them out of your skin plants that they are when they’re just taking over your flower beds. I have no desire to prepare them. While I’m sure you know they were once used as herbal remedies, the ones I grabbed bare handed two weeks ago because I was not thinking, were planted by the previous owner and are now a thing of the past. It took a couple days using packing tape and duct tape, but I got the stingers out. :/

    I have no excuse. It was a brain fart. I never do anything in the yard without gloves. Most of the time.

    I’m sure they were delicious, but I would have had to pass. 😉

    The chicken looks very good. I could make it early while it’s still cool out and serve it for dinner, as you said. We don’t eat a lot of chicken, it’s ridiculously expensive here.

    • They were delicious, but, like you I would never, ever cook with them – or order them in a restaurant…. I also grabbed some barehanded this spring, Stupid, stupid, stupid.
      The chicken is great cold. Chicken is expensive? Actually, good chicken is a bit high, here, too

  2. Hi Katie this recipe looks amazing! I’m going to try it! So what were the side dishes that were made to go with it? Stacy P.S. as you can see I’m still following you for years, and still making these wonderful recipes!!!!

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