Ingredients

Ginger-garlic marinade:
� teaspoon extra-light olive oil with a dash of sesame oil
1/4 teaspoon toasted sesame oil
4 green onions, separated into white and green parts, finely chopped
10 quarter-size” slices of fresh peeled gingerroot
1 clove garlic, peeled, smashed and chopped
1 cup de-alcoholized wine
Chicken:
4 (4-ounce) boneless chicken breasts with skin
1 teaspoon extra-light olive oil, with a dash of sesame oil
20 ounces bok choy
? cup de-alcoholized white wine
1 teaspoon arrowroot mixed with 2 teaspoons de-alcoholized white wine
To serve:
4 cups hot cooked white rice
� teaspoon salt
� teaspoon freshly ground black pepper

Directions

1. The marinade: Pour the oils into a medium-sized saucepan over medium heat, add the white parts of the green onions, the ginger and garlic and cook for 3 minutes. Pout in the wine, bring to a boil, reduce the heat, cover and simmer 5 minutes. Strain into a small bowl, pressing very lightly on the solids to extract their juices—you should have about � cup.
2. Put the flavor injector needle into the juices and draw up the barrel. Place the chicken breasts on a large plate and inject small amounts of the juice throughout the meat.
3. To cook the chicken: Pour the oil into a large skillet over medium heat, add the chicken breasts skin side down, along with any excess juices that have accumulated on the plate, and fry for 10 minutes, turning every 2 minutes.
4. Meanwhile, put the bok choy in a steamer and cook for 5 minutes.
5. Transfer the cooked chicken to a plate and remove the skin. Blot the skillet with a paper towel to remove excess fat, then deglaze the pan by adding the wine and stirring to scrape up all the pan residues. Strain into a small bowl, stir in the arrowroot and wine mixture, return to the skillet and cook, simmering, until reduced to a syrupy glaze.
6. Return the chicken to the skillet and turn until well coated. Cook until just heated through.
7. To serve: Put the rice in a large bowl, sprinkle with the salt and pepper and stir in the chopped dark green parts of the green onions. Divide the chicken breasts, bok choy and rice among 4 dinner plates and spoon the excess sauce over the meal.

Graham Kerr uses two techniques to keep boneless chicken breasts moist and juicy. First, he injects the uncooked meat with a flavorful liquid, in this case a ginger and garlic broth, using a “flavor-injector” or “food syringe,” which is similar to a hypodermic needle but made especially for culinary purposes. (Norpro is one of a handful of manufacturers that makes the syringe.) Then he cooks the meat with the skin on and removes it before serving. The dish is named for his colleague's daughter.

Graham Kerr uses two techniques to keep boneless chicken breasts moist and juicy. First, he injects the uncooked meat with a flavorful liquid, in this case a ginger and garlic broth, using a “flavor-injector” or “food syringe,” which is similar to a hypodermic needle but made especially for culinary purposes. (Norpro is one of a handful of manufacturers that makes the syringe.) Then he cooks the meat with the skin on and removes it before serving. The dish is named for his colleague's daughter.

Chicken Anna Skye (Chicken Breasts with Ginger and Bok Choy)
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