White Cut Chicken, Soy Ginger Sauce

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.





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