A delightful chicken dish with a tangy mustard and sesame sauce.
Place the chicken breasts in a pot in a single layer.
Ensure the chicken breasts are of even thickness for uniform cooking.
In a blender, puree the scallions and ginger with a cup of water.
Blend until smooth for a consistent flavor.
Pour the scallion and ginger mixture over the chicken in the pot.
Ensure the chicken is fully submerged in the liquid.
Add enough cold water to cover the chicken by an inch.
Use cold water to ensure even cooking.
Bring the pot to a boil over high heat, then reduce to a simmer and cook until the chicken is done, about 20 minutes.
Check the chicken's doneness by ensuring the internal temperature reaches 165°F.
Transfer the chicken to a bowl of cold water to cool.
Cooling the chicken helps retain its moisture and makes it easier to handle.
Slice the chicken into diagonal pieces and arrange on serving plates.
Slice evenly for a neat presentation.
In a bowl, whisk together the mustard, vegetable oil, sesame oil, and sherry.
Whisk until the sauce is emulsified for a smooth texture.
Drizzle the sauce over the chicken and serve.
Serve extra sauce on the side for those who prefer more.
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