Ingredients

Serves 2

　　

For chicken

2 cups water

　　four 1/4-inch-thick slices fresh gingerroot

　　1/4 cup Scotch

　　1 whole skinless boneless chicken breast (about 3/4 pound)

　　

For Chinese garlic sauce

1 tablespoon soy sauce

　　2 garlic cloves, minced

　　1 1/2 teaspoons rice vinegar (not seasoned)

　　1 1/4 teaspoons sugar

　　1 teaspoon Asian chili oil, or

　　1 teaspoon Asian sesame oil

　　plus Tabasco to taste

　　Garnish: 3 tablespoons chopped coriander sprigs

　　Accompaniment if desired:sesame orzo with charred scallions

　　

Step 1

Poach chicken: In a 1 1/2-quart saucepan bring water to a boil with gingerroot, Scotch, and salt to taste. Add chicken and simmer, covered, 12 minutes, or until just cooked through. Transfer chicken with tongs to a bowl and chill, covered, 20 minutes.

　　

Step 2

Make sauce while chicken is cooling: In a bowl stir together sauce ingredients until sugar is dissolved.

　　

Step 3

Halve chicken and cut across grain into thin slices. Spoon sauce over chicken and sprinkle with coriander.