Chinese white-cooked chicken with ginger-soy dressing from Christopher Kimball’s Milk Street Magazine, Fall 2016: Charter Issue (page 13)

  • scallions
  • dry sherry
  • soy sauce
  • whole chicken
  • cilantro
  • fresh ginger
  • rice vinegar
  • napa cabbage
  • toasted sesame oil

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • inflytur on December 15, 2018

    The broth that is the result of poaching the whole chicken is celestial. It is silky, rich and luscious while still being light. I make sure that I always have at least a quart of it in the freezer. The poached chicken is perfect for any recipe that wants already cooked chicken.

  • HalfSmoke on October 14, 2017

    Simple, straightforward recipe that results in outstandingly moist, tender, and flavorful chicken. I give it 5 stars. My daughter, who has been to China, spotted three flaws: no rice, flavors not as vibrant as dishes in China, and lack of multiple other dishes on a large lazy Susan. Millennials!!

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.