19 June 2011 by Lars
Asian Shredded chicken
- 1 (3-inch) piece fresh ginger, thinly sliced
- 1 1/2 pounds 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 pound 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
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.
Whisk together soy sauce, vinegar, red pepper flakes, and sesame oil in a large bowl to make dressing.
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.
Add to dressing, then add chicken and cilantro and toss. Serve chicken salad with lettuce.