A repeat of a poached chicken recipe from the NYT. You poach chicken breasts in a broth made with chilies, garlic and ginger, make a sauce with the more of the same (plus some fish sauce and lime) and some of the broth, and served over rice with another sauce with soy and brown sugar. We added basil, scallions, cucumbers and cilantro at the end. This was as good as I remembered. The two sauces combined are spicy, sweet, tart and delicious. Next time I will make the broth in the morning to save a little time.
I broke my own rule and served this with non-local asparagus that I roasted with big salt and olive oil. I have to admit that it was quite good---the spears were really skinny and got a little crispy at the end (Carter, it should be noted, did not care at all for the asparagus. His loss).
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