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Cold Chicken with Hot Sauce

Serves: 4
Total Calories: 125

Ingredients

4 cups water
2 whole chicken breasts (about 2 pounds)
1 tablespoon sugar
2 tablespoons white wine vinegar
2 tablespoons soy sauce
2 tablespoons hot oils
1 teaspoon sesame oil
1 teaspoon finely chopped ginger root
1 teaspoon finely chopped garlic
1 tablespoon , chopped green onion, (with top)

Directions:

Heat water to boiling add chicken. Heat to boiling reduce heat to medium. Cover and simmer 10 minutes remove from heat. Let stand covered 15 minutes remove chicken from broth. Cool slightly remove bones and skin from chicken. Cover and refrigerate chicken until cold.

Cut each chicken piece crosswise into 1/2-inch pieces. Place on serving platter.

Mix remaining ingredients, except green onion, until blended. Pour over chicken sprinkle with green onion.

Makes 4 to 6 servings.

**The chicken is removed from the heat and allowed to finish cooking in the hot broth as it stands. This method of cooking chicken, popular in Chinese cooking, results in chicken that is tender, juicy and never overcooked. Use the water in which the chicken is cooked as the base for chicken broth. Just add any bones, scraps of meat and wing tips you have been saving in the freezer. You may want to add a few slices of gingerroot. Simmer for 1 hour, then stain. Hot oil can be purchased at Oriental specialty stores. If you want to make your own, turn to Oil, Hot in the glossary for directions.

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 125
Calories from Fat: 84

This Cold Chicken with Hot Sauce recipe is from the Betty Crocker's New Chinese Cookbook Cookbook. Download this Cookbook today.


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