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Ginger Chicken
Comprised of only five ingredients, this is good hot, cold or at room temperature.
Qinghua and me
JT10000 Home
  As a bonus, you end up with a great chicken stock for other uses. Requires under fifteen minutes preparation and an hour largely unattended. Serves three as an entree.

2 whole chicken breasts, on bone with skin
1/2 cup minced fresh ginger
1/2 cup toasted sesame seed oil
1/4 cup Japanese or light Chinese soy sauce
3 cups scallions, each stalk split lengthwise then chopped into 1/2 inch pieces

Put a couple cups of water into a deep pot or wok over high heat for steaming. Place chicken breasts in deep bowl then place bowl on a rack in the pot or wok. Cover pot or wok and steam heat for 50 minutes, adding water to pot as needed.

Remove bowl from pot and remove chicken breasts. Save the stock that will have accumulated in bowl for other uses.

When chicken has cooled enough to handle (about ten minutes), remove and discard skin, then pull all the meat away for the bone. Shred meat with finger or fork.

Heat wok over high heat. Be sure the ginger and scallions are dry. Add ginger and sesame seed oil, tossing once. When ginger begins to brown, add scallions and toss, cooking for thirty seconds to a minute. Then add soy sauce, toss and cook another minute. Turn off heat, add chicken meat and toss thoroughly.

Serve on a flat platter.