ASIAN SHREDDED CHICKEN
0 min Makes 4 servings. Main Ingredient: SHREDDED*CHICKEN* Cuisine: AsianCooking: Active time: 25 min Start to finish: 40 min Start to finish: 1 day min
1 (3-inch) piece fresh ginger, thinly sliced
1 1/2 lb boneless skinless chicken breast halves
2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
1/2 teaspoon dried hot red pepper flakes
1 teaspoon Asian sesame oil
2 tablespoons vegetable oil
1 lb fresh shiitake mushrooms, stems discarded and caps thinly sliced
4 scallions, cut crosswise into thirds, then lengthwise into julienne strips
3 garlic cloves, minced
1/2 cup chopped fresh cilantro
Soft-leafed lettuce for serving
Nutrition Factsper serving of Makes 4 servings.
Step 1Bring 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.
Step 2Whisk together soy sauce, vinegar, red pepper flakes, and sesame oil in a large bowl to make dressing.
Step 3Heat 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.
Step 4Add to dressing, then add chicken and cilantro and toss. Serve chicken salad with lettuce.