Instructions: Poach chicken: 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.

Make ginger scallion oil while chicken is cooling: In a small bowl stir together ginger scallion oil ingredients.

Halve chicken lengthwise and cut across grain into thin slices. Stir oil and spoon over chicken.

This recipe yields 2 servings.

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