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Categories:
fresh ginger chicken soy sauce rice vinegar dried red pepper sesame oil shiitake mushrooms vegetable oil scallions garlic fresh cilantro serving
Viewed: 72 - Published at: 4 years agoIngredients
- 3" fresh ginger, thinly sliced
- 1.5 lbs. boneless skinless chicken breast halves
- 2 Tb soy sauce
- 2Tb seasoned rice vinegar
- 1/2 tsp. dried red pepper flakes
- 1 tsp. sesame oil
- 2 oz. dried shiitake mushrooms, rehydrated
- 2 Tb vegetable oil
- 4 scallions, julienned
- 1 garlic clove, minced
- 1/2 c chopped fresh cilantro
- Soft-leafed lettuce for serving
Method
- Bring 1.5 inches water to boil in deep 12" skillet with ginger. Poach chicken at a bare simmer, turning once, until just cooked through (8-12 minutes). Transfer chicken to a plate. Reserve poaching liquid and mushroom soaking liquid for later use in soup etc.
- Whisk together soy sauce, vinegar, red pepper flakes, and sesame oil. Heat vegetable oil in cleaned skillet until hot but not smoking. Saute mushrooms over moderately high heat, stirring, until water evaporates, about 4 minutes. Add scallions and garlic and saute, stirring, until scallions are just softened, about 2 minutes. Add to dressing.
- When chicken is cool, shred finely and add to dressing with cilantro and toss. Serve chicken salad with lettuce or over rice noodles.
