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| 4 Tasse | water |
| 3/4 Tasse | dark soy sauce |
| 1/3 Tasse | sugar |
| 1/3 Tasse | Chinese black or balsamic vinegar |
| 4 Esslöffel | ginger chopped |
| 4 gross | Garlic cloves; bruised |
| | Juice and half the peel of 1 medium orange |
| 3/4 Teelöffel | Fennel seed |
| 1 gross | star anise |
| 1 | Piece Cinnamon stick -; (3oe long) |
| 1/4 Teelöffel | Crushed hot chile flakes |
| 3 x ca. 450 g | Frying chicken; all fat removed |
| | (or two large game hens |
| | Or 3 lbs chicken thighs; skin removed) |
| 3 Esslöffel | Toasted sesame oil; optional |
| 6 Tasse | Mixed savory baby greens |
| | (such as endive; arugula, frisee, , |
| | Spinach; etc.) |
| 3 mittel | Oranges; peeled, seeded, |
| | And sectioned |
| | === Garnish === |
| | sesame seeds Toasted |
| | Cilantro sprigs |
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Heat the water, soy sauce, sugar, vinegar, ginger, garlic, orange juice and peel, and dry spices in a pot large enough to hold liquid and chicken. Simmer covered for 5 minutes. Add chicken or game hens and gently simmer covered for 35 minutes (12 minutes if using thighs). Allow chicken to stand off heat for 20 to 25 minutes or longer. The longer it stands the more color and flavor from poaching liquid will be absorbed. Remove skin and bones from chicken and discard. Lightly paint meat with sesame oil, if using, and slice meat into long strips. Arrange greens attractively on 6 plates with orange segments. Carefully strain cooled poaching liquid and drizzle a tablespoon or two over greens and top with sliced chicken. Garnish with sesame seeds and cilantro sprigs. This recipe yields 6 servings.
Comments: Soy poaching liquid can be used again. Strain, defat and store covered in the refrigerator up to 2 weeks or frozen indefinitely.
Recipe
Formatted for MasterCook by Mr Mad, aka Joe Comiskey - jpmd44a@prodigy. Com
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