Poached Bonesless Chicken with Warm Ginger Sauce

This recipe is inspired from my visit to the food court at the Marina Sands in Singapore. This is the hotel that has the infinity pool spanned across 3 massive buildings with Casino, Named Brand stores, and Celebrity Restaurants.

http://www.bing.com/images/search?q=marina+bay+sands+infinity+pool&qpvt=marina+bay+sands+infinity+pool&FORM=IGRE#x0y0

My sisters went to the Casinos while I shopped and we ate a variety of foods at a court surrounded by a roller skate rink.

Ingredients:
1 Organic chicken about 1.5 kg (3.5 lb)
2 slices ginger
1 spring onion
1 tsp salt
1 tsp sugar

Ginger sauce
1 tbs corn oil
100g (3.5 oz) peeled and minced
3.5oz spring onion – white part only, minced
½ tbs sesame oil
1 tsp Chinese cooking oil
½ tsp tsp
½ tsp sugar

Method:
Rinse chicken and rinse well.
Bring a large pot of water to the boil over medium heat and add ginger, spring onion, salt and sugar. Add chicken and cook for 10 mins over medium heat. Reduce heat to low and let chicken cook gently for 10 mins.
Using a pair of chopsticks or tongs, lift chicken up and let the water drain from the chicken back into the pot. Return chicken to pot and continue to cook over low heat for another 15 mins.
Remove chicken and drain, then soak in cold water for 20 mins until chicken is cooled. Debone chicken and cut into bite-size pieces. Place on a serving plate.
Prepare ginger sauce. Heat 1 tsp corn oil in a wok over low heat. Add ginger and spring onions and stir-fry until heated through. Add remaining ingredients and mix well.
Ladle warm ginger sauce over chicken and serve.

Note: Cooked this way, the chicken is moist and succulent. You can also try using Sakura chicken (say whhaaat?) a chicken farmed using Japanese farming technology. Sakura chicken is available from some supermarkets.