My New Go To Chicken Dish!

A coworker brought in some leftovers last week - poached chicken with a soy/ginger/scallion sauce over it.  It was heavenly!  The chicken was so tender and flavorful.  I had a couple of slices for lunch with a very generic salad (lettuce, tomato, cucumber, avocado, soy/ginger dressing).  Of course, I had to beg for the recipe and she rattled it off to me.  The recipe below is my version of it - partly because, as stated, I don't follow directions and partly because I couldn't remember the whole conversation.

Dear readers, this is a great "go-to" dish.  Easy, but doesn't taste easy!  You can make it days ahead, the flavors just get better and better.  You can also serve it cold or warm (I like it cold for a light spring or summer dish).  I will post pictures the next time I make it.

3-4 boneless, skinless chicken breasts
grated fresh ginger (about 4 tablespoons)
4 scallions (green and whites), chopped (I actually used the entire bunch, but I love scallions)
2 T. sugar
2 t. sesame oil
1/4 c. soy sauce (or to taste)
2 T. sherry (I used mirin)
1-2 T of canola oil (or another mild flavored oil for sauteeing)

My coworker told me to poach the chicken in water.  However, I like to use my "master stock poached chicken" method (borrowed from Kylie Kwong).  I place the chicken in a pot large enough to hold all the breasts in a single layer.  I add enough water to cover by about 2 inches.  I add 1/2 a peeled onion, 1 large chunk (2-3 inches) of ginger that I have lightly bruised and a couple of cloves of peeled garlic (also bruised).  Bring all of this to a boil, then quickly turn the heat down to a low simmer.  Do not let the water return to a boil or you will get a tough bird.  Cover and let it simmer in the stock for about 20 minutes.  Then turn the heat off and let the chicken keep poaching for another 15-20 minutes.

In the meantime, heat the canola oil in a pan over medium heat.  Saute the ginger and scallions until they are fragrant.  Add the soy sauce, sherry (mirin), sugar, sesame oil and stir until the sugar dissolves.  Keep it on the heat, stirring, until the sauce comes to a boil.  Then turn off the heat.

Remove the chicken breast from the stock and let dry.  Slice them on the bias and arrange in a serving dish (make sure the dish has sides to hold the sauce).  Poor the sauce over the chicken, making sure to cover all he pieces.  The longer you can let it sit to absorb the sauce and flavor, the better.  I like to refrigerate it overnight because it is so delicious!  I serve with rice and a salad.