Ingredients
1
(3-inch) piece fresh ginger, thinly sliced
1
1/2 lb boneless skinless chicken breast halves
2
tbsp seasoned rice vinegar
1/2
tsp dried hot red pepper flakes
1
lb fresh shiitake mushrooms, stems discarded and caps thinly sliced
4
scallions, cut crosswise into thirds, then lengthwise into julienne strips
1/2
cup chopped fresh cilantro
Soft-leafed
lettuce for serving
Directions
1.
Bring 1 1/2 inches water to a boil with ginger in a deep 12-inch skillet and add chicken. Poach at a bare simmer, turning over once, until just cooked through, 8 to 12 minutes. Transfer chicken with a slotted spoon to a plate and when cool enough to handle, finely shred.
2.
Whisk together soy sauce, vinegar, red pepper flakes, and sesame oil in a large bowl to make dressing.
3.
Heat vegetable oil in cleaned skillet until hot but not smoking, then sauté mushrooms over moderately high heat, stirring, until golden, about 6 minutes. Add scallions, garlic, and salt and pepper to taste and sauté, stirring, until scallions are just softened, about 1 minute.
4.
Add to dressing, then add chicken and cilantro and toss. Serve chicken salad with lettuce.
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