Ingredients

• 2 cups water
• four 1/4-inch-thick slices fresh gingerroot
• 1/4 cup Scotch or medium-dry Sherry
• 1 skinless boneless whole chicken breast (about 3/4 pound)
• 2 tablespoons vegetable oil
• 2 teaspoons finely grated peeled fresh gingerroot
• 2 teaspoons minced scallion
• 1 teaspoon Asian sesame oil
• Accompaniment:Cold Sesame Spinach

Instructions

1. In a 1 1/2-quart saucepan bring water to a boil with gingerroot; Scotch or Sherry, 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.
2. Make ginger scallion oil while chicken is cooling:
3. In a small bowl stir together ginger scallion oil ingredients.
4. Halve chicken lengthwise and cut across grain into thin slices. Stir oil and spoon over chicken.