Carrots pull double duty here -- they go into the poaching liquid for the chicken, and they're tossed with rice vinegar to make a crunchy topping for the lettuce cups.
Ingredients
- 2 bone-in, skin-on chicken-breast halves (1 3/4 pounds total)
- Kosher salt and freshly ground pepper
- 1/4 cup minced ginger (from a 4-inch piece)
- 1/2 cup thinly sliced scallions, white and light-green parts only, plus separated scallion tops (from a 4-ounce bunch)
- 1 carrot, peeled and chopped, plus 2 cups carrot ribbons cut with a Y-peeler (from 3 carrots)
- 1/3 cup safflower oil
- 1 tablespoon rice-wine vinegar
- Bibb-lettuce leaves, chopped roasted peanuts, and cilantro sprigs, for serving
Directions
Step 1
Combine chicken, 4 cups water, 2 tablespoons salt, 1 tablespoon ginger, scallion tops, and chopped carrot in a medium saucepan (if chicken is not entirely covered, add more water). Bring to a boil, then reduce heat and partially cover; simmer until a thermometer inserted in thickest parts of chicken (without touching bones) reaches 165 degrees, 15 to 20 minutes. Remove chicken; let cool slightly. Remove meat from bones; shred into large pieces (discard skin and bones).
Step 2
Meanwhile, combine sliced scallions, remaining 3 tablespoons ginger, and oil in a bowl. Season with salt and pepper. Toss half of scallion sauce with chicken; season with salt and pepper. Toss carrot ribbons with vinegar. Just before serving, place chicken in lettuce cups; top with peanuts, cilantro, carrots, and remainingscallion sauce.
Cook's Notes
Use a Y-peeler to cut the carrots into ribbons for pickling. Alternatively use a box grater; hold the carrots parallel to the holes of the grater for longer strands.
No comments:
Post a Comment