| 1 | Combine all the ingredients except the chicken, sesame oil, and garnishes in a deep pot just large enough to hold the chicken. |
| 2 | Bring to a boil. |
| 3 | Add the chicken and simmer for 40-50 minutes, or until cooked, turning the bird form time to time to make sure it poaches evenly. |
| 4 | Skim the mixture often with a shallow ladle to remove any fat that rises to the surface. |
| 5 | The chicken is done when the juices run clear when a skewer is inserted into the thick part of the thigh. |
| 6 | drain the chicken, reserve the broth. |
| 7 | Remove the trussing string; carve the chicken and cut it into pieces. |
| 8 | Sprinkle with scallion greens and cilantro. |
| 9 | Serve hot, at room temperature, or chilled. |
| 10 | to serve, place chicken in shallow soup bowls with broth ladled over it. |
| 11 | Sprinkle with chopped scallions and cilantro. |
| 12 | Or brush the chicken pieces with sesame oil and brown them on the grill or under the broiler, then sprinkle with chopped scallions and cilantro., |
| 13 | note: the broth can and should be reused. |
| 14 | Strain it and let it cool to room temperature. |
| 15 | Chill overnight in the refrigerator and skim off any fat that collects on the surface. |
| 16 | Freeze into you"re ready to use it again. |
| 17 | To reuse, bring the broth to a boil, adding seasoning and water as necessary. |
| 18 | The flavor improves each time you use it. |
| 19 | high-flavor, low-fat cooking by steven raichlen isbn 0-1402-4123-x pg 134 |
