Tommy Joe wrote:
>
>"how to poach chicken", so am asking now if
>anyone can provide the answer, and more specifically, can it be done
>in a saute pan or pot, or does it require a special implement that I'm
>>definitely not going to go out and buy.

All you need is any inexpensive pot large enough to contain the chicken and
enough water to cover by a couple of inches. Place chicken in pot and add
cold water to cover by a couple inches (some salt and season the water but I
don't think that does much for the chicken, unless the water will be used as
a broth). On high heat bring just to the boil and immediately turn heat
down to low so that water just barely bubbles now and again. After 15
minutes remove from heat, cover, and let rest about 45 minutes (depends on
size of chicken). Then remove chicken to colander to drain and cool enough
to handle. Now proceed with recipe. Poached chicken can be eaten hot or
cold, there are many recipes. To poach means to cook in hot water without
boiling.

Poached Chicken with Ginger and Scallion Sauce

Epicurious

1 3 1/2-lb. Chicken
1/2 cup sesame oil
6 tablespoons peanut, vegetable, or corn oil
1/4 cup finely shredded fresh ginger
3 scallions, green part included, trimmed and cut into fine strips, 4
inches long
2 tablespoons light soy sauce
2 teaspoons sugar
1 tablespoon dry sherry or shao hsing wine
1/2 teaspoon monosodium glutamate (optional)



1. Place the chicken in a covered stock pot filled with enough water
to cover the chicken. Bring to a boil and simmer about 20 minutes. Turn off
the heat and let the chicken stand in the cooking liquid until just warm.
Drain, reserving the broth for another use. Rinse the chicken under cold
water, pat dry, and rub lightly with sesame oil.
2. Cut the chicken into pieces. Arrange neatly on a platter.

3. Heat the peanut, vegetable, or corn oil in a small saucepan, and
when it is hot add the ginger and scallions. Cook about 30 seconds; remove
ginger and scallions with a slotted spoon, leaving the oil in the pan.

4. Scatter the ginger and scallions over the chicken.

5. Add the remain ingredients to the oil, bring to a boil and pour
over the chicken. Serve at room temperature.


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