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.
Click here to Pin White Cut Chicken, Soy Ginger SaucePrint
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.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Chicken
- Cuisine: Chinese
- 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
- 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
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
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:
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.’