Ginger Scallion Chicken

I am combining two common themes: the first is very simple chicken recipes; and the second, to find recipes that accommodate a healthy low carb diet.  This weekend, the hubby had a bit of a cough, so I thought I would make some chicken soup.  I poached a package of pastured chicken legs together with some onion, garlic, and ginger for a fragrant and soothing broth. Problem is, that then gave me poached chicken, which is fine, but rather boring in the unadorned state.  I decided to concoct a dipping sauce that reminded of the sauces served at roasted meat vendors in Asia or alongside Hainan chicken rice.  So simple, it only contains a few ingredients but presents a way to liven up plain poached chicken and to include healthy fats.  So the next time you poach chicken for chicken salad or another dish, save some and make the ginger scallion sauce.  It’s surprisingly refreshing.

Ginger Scallion Chicken
2 chicken breasts, preferrably with bone and skin
1 clove garlic, crushed
3 inch cube ginger, divided in two parts
1/2 onion sliced
4 scallions
2 T coconut oil or other vegetable oil
1/2 teaspoon salt.

In a soup pot, place the chicken, garlic clove, half of the ginger sliced, and sliced onion.  Cover with water and bring to a boil. Turn down the heat to a simmer and let simmer on very low for about 10 minutes. After the 10 minutes, turn off the heat but do not open the pan. Let the chicken continue to finish poaching in the hot liquid for another 20 minutes. At the end of poaching time remove the chicken from skin and bones and serve with ginger-scallion dipping sauce.

For sauce, melt the coconut oil into a small dish.  On a cutting board, slice 4 scallions and remaining cube of ginger into fine slices. The run the knife through the scallions and ginger several times to mince them.  They should be fairly fine.  Combine ginger scallion mixture with oil and add salt to taste.

shared at $5 Dinners, Pennywise Platter, Ultimate Recipe Swap, Food Renegade, and Tempt My Tummy Tuesday