Asian Chicken with Ginger and Scallion Sauce

Ingredients

• 1 whole chicken (3 lbs)
• 2 tsp sesame oil
• 4 tbsp peanut or vegetable oil
• 6 tbsp finely shredded fresh ginger
• 4 scallions, green part included, trimmed and cut into 4-in. lengths, then cut into fine strips
• 3 tbsp light soy sauce
• 1 tsp sugar
• 1 ½ tbsp dry sherry

Directions

• Place the chicken in a large pot and add water to cover. Bring to a boil and simmer about 30 minutes. Turn off the heat and let the chicken stand in the cooking liquid until just warm (about 2 hours). Drain and save broth for another use.
• Cut the chicken into serving pieces, then chop into bite-sized morsels and drizzle with sesame oil. Arrange chicken pieces neatly on a platter.
• Heat the peanut or vegetable oil in a saucepan. When hot, add the ginger and scallions. Cook about 45 seconds.
• Scoop the ginger and scallions out of the oil with a slotted spoon, and scatter them over the chicken.
• Add the remaining ingredients to the oil. Bring to a boil, cook for 15 seconds and pour over the chicken.
• Serve warm or at room temperature.

Pairs With: Esprit de Tablas/Beaucastel Blanc, Roussanne, Clairette Blanche