Mouthwatering Chicken

By Dixie8686

Recipes & Menus | recipes

Mouthwatering Chicken
A bracing vinaigrette is the backbone of this dish. Build the sauce's foundation by frying the spices in chili oil, which develops their flavor.

6 servings

Recipe by Danny Bowien of Mission Chinese Food in San Francisco, CA

Photograph by Alanna Hale

May 2012

Ingredients

• 2 pounds skinless, boneless chicken breasts
• 5 tablespoons kosher salt, divided
• 1 2-inch piece ginger, peeled, sliced
• 2 scallions, trimmed, cut into thirds, smashed with the back of a knife

Details

Servings 6
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Poached Chicken

Season chicken with 2 Tbsp. salt; let stand for 15 minutes. Bring remaining 3 Tbsp. salt, ginger, scallions, and 4 quarts water to a boil in a large pot; add chicken. Reduce heat to medium-low; simmer for 8 minutes. Remove from heat; let stand for 20 minutes. DO AHEAD: Can be made 1 day ahead. Transfer chicken to a medium bowl. Add poaching liquid to cover by 1". Cover and chill chicken. Reserve 1/2 cup poaching liquid.

Numbing Vinaigrette

Heat chili oil in a medium skillet over medium heat. Add cumin, fennel, and peppercorns; fry, stirring often, until fragrant, 1–2 minutes. Add scallions, chiles, ginger, and sugar; cook, stirring often, until fragrant, about 2 minutes. Stir in reserved 1/2 cup liquid from poached chicken, soy sauce, garlic, vinegar, and fish sauce. Transfer to a small bowl and let cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Assembly

Remove chicken from poaching liquid. Thinly slice. Toss lettuce, sprouts, and cilantro in a large bowl to combine. Divide among plates. Arrange sliced chicken over. Drizzle with numbing vinaigrette.

Hungry for More? To see more recipes like this one, check out our Chicken Dinners Slideshow.