Cold Sesame Chicken

Amarante

Mon, Jan 08 2024, 1:11 pm

This was a fantastic recipe for cold chicken and so easy to make.

I love Asian flavors - I also made Fusian Coleslaw which has sesame oil as a distinctive flavor and a peanut noodle cold dish - it was an "Asian themed" Shabbos lunch

Just make sure you poach and don't boil the chicken so it remains moist and succulent and not over cooked

Cold Sesame Chicken

Yield: 6 to 8 servings

INGREDIENTS

FOR THE CHICKEN

6 bone-in chicken legs, drumettes or boneless thighs (about 4 pounds)
Kosher salt
1 tablespoon five-spice powder
2 whole scallions
1 (2-inch) piece ginger, cut into 4 thick slices
2 star anise pods
1 teaspoon ground turmeric

FOR THE GLAZE

3 tablespoons soy sauce
2 tablespoons granulated sugar
½ teaspoon ground cayenne
½ teaspoon grated garlic
1 tablespoon toasted sesame oil
½ teaspoon grated ginger

FOR THE GARNISH

1 tablespoon toasted sesame seeds
2 tablespoons crushed roasted, unsalted peanuts
1 or 2 thinly sliced serrano chiles (optional)
Cilantro sprigs
3 or 4 scallions, thinly sliced
Tender mustard greens or lettuce leaves (optional)

PREPARATION

Season chicken with salt and sprinkle with five-spice powder, rubbing seasoning into the flesh.

Transfer chicken to a soup pot or Dutch oven. Add 4 to 6 cups water, just to cover. Bring to a boil over high heat, then reduce heat to a bare simmer. Add scallions, ginger slices, star anise and turmeric. Simmer very gently until tender, about 45 minutes.

Remove chicken to cool on a baking sheet. (For faster cooling, submerge chicken in ice water.) Reserve ½ cup cooking liquid.

Make the glaze: Put soy sauce, sugar, cayenne, garlic, toasted sesame oil, ginger and ½ cup cooking liquid in a shallow saucepan or small skillet over medium-high heat. Simmer rapidly until thickened, about 5 minutes. Set aside.

Chop bone-in chicken into 1-inch chunks with a sharp cleaver or large chef’s knife. (Remove bones before chopping, if preferred. If using drumettes or boneless thighs, leave whole.) Arrange chicken on a serving platter.

Brush glaze onto the meat. Sprinkle with sesame seeds and peanuts. Add chiles (if using), cilantro and scallions. Surround with mustard greens or lettuce leaves, if using. Serve chilled or at room temperature.