Quick and easy chinese recipe

How to Prepare / Make / Cook - ?Quick and easy chinese recipe

This nontraditional version of Drunken Chicken (page 180) uses only the breast meat. The sliced chicken makes a lovely light summer lunch when served with freshly tossed mixed greens and crusty French bread. Or you can cut the pieces smaller and serve them as a cold appetizer.

2 whole chicken breasts (about 2 to 3 pounds)
4 slices unpeeled gingerroot, 1 X 1/8 inch each
1 tablespoon salt
3 cups dry sherry
Cilantro sprigs, for garnish

1. Bring water to a boil in a pot large enough to hold the chicken comfortable. Rinse the breasts and trim away excess fat. Add the chicken and the gingerroot to the water. When the water returns to a boil, reduce the heat to low. Cover and simmer for 15 to 20 minutes. Turn off the heat and let stand for 20 minutes. Test for doneness by piercing the thickest part of the breast with a chopstick. The juices should be clear without any tinge of pink.

2. Remove the chicken from the water, cool and place in a plastic bag. Dissolve the salt in the sherry and pour over the chicken in the bag. Squeeze the air from the bag and secure tightly. Set the bag in a roasting pan or dish to catch any drips or leaks and marinate in the refrigerator for at least 12 hours. Turn occasionally for even marinating.

3. Remove the meat from the breast bone and slice into ¾ -inch thick pieces. Arrange in an overlapping design on a platter, pour about ¼ cup of the marinating liquid over the chicken and garnish with cilantro sprigs.