Thu
Aug
02
2007
Hazelnut Chicken Salad on Shredded Napa Cabbage
The Ginger-Poached Chicken and Broth recipe yields moist, flavorful chicken, perfect for this distinctive chicken salad, but any cooked chicken will do. Napa or Chinese cabbage is sweeter and milder than regular cabbage, and the leaves add a crunchy, frilly contrast to the dish. (To shred the cabbage, stack the leaves and slice into 1/8-inch strips.) Hazelnuts make this a sophisticated dish, with crunchy, toasted flavor.
Wed
Jul
25
2007
Ginger-Poached Chicken & Broth
In this Chinese poaching method, chicken simmers for a short time immersed in seasoned water, then the flame is turned off and the chicken continues to gently “cook” in the hot liquid. The meat is far more tender and moist than if boiled until done, and the resulting chicken broth fills the house with aromas of ginger, green onion, and sherry. My favorite cure for a cold? A bowl of this chicken and broth, with noodles, and bok choy or shredded Chinese cabbage. Even without a cold, you’ll feel healthier.
