Chinese Poached Chicken with Soy Ginger Sauce

6 cups water
2 stalks celery, cut into 2” pieces
1/2 cup fresh coriander, cut into 2” pieces
2 shallots, peeled, cut in half
1 piece ginger, 1½” long, sliced thinly
2 scallions, trimmed, cut into 2” pieces
1 garlic clove
10 whole coriander seeds
6 white peppercorns
8 Szechuan peppercorns
1 teaspoon salt
3 tablespoons Shao-Hsing wine or sherry (not cooking sherry)
2 split chicken breasts, or 1 whole chicken breast, cut in half

Soy Ginger Sauce:
2 teaspoons soy sauce
2 teaspoons mushroom soy sauce or dark soy sauce
1 teaspoon rice wine vinegar
1 teaspoon sesame oil
1 ½ teaspoon minced ginger
1 ½ teaspoon minced garlic
2 tablespoons finely julienned scallion
1/4 teaspoon agave nectar
pinch white pepper
1/3 cup poaching liquid

fresh coriander, for garnish

In a large saucepan, place water, celery, coriander, shallots, ginger, scallions, garlic, coriander seeds, white peppercorns, Szechuan peppercorns and salt.  Bring to a boil, then reduce heat and simmer, covered, for 20 minutes.
Add rice wine.  Place chicken breast halves in poaching liquid, skin side up.  Bring back to boil; lower heat, cover pot and simmer for 10 minutes.  Turn chicken breasts over, and simmer 5 more minutes.  Turn off heat and let stand, covered, for 10 minutes.  Remove chicken from poaching liquid and let cool, covered with plastic.  Remove bones and skin, and reserve for future use. Shred chicken into bite-size pieces.
To make sauce, combine all Soy Ginger Sauce ingredients in a small bowl. 
Serve chicken with Soy Ginger Sauce on the side. Garnish with fresh coriander.
Note: Save bones and skin from poached chicken, and cook with remaining  poaching liquid to make chicken broth.  Skim fat from surface.  Freeze broth for future use.

This printable recipe is from Jeanette's Healthy Living.