• 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

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preparation

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.

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