Poached-Chicken Cups with Ginger-Scallion Oil

Name: Poached-Chicken Cups with Ginger-Scallion Oil
Prep time: 30 min
Total time: 60 min
Ingredients: 2 bone-in, skin-on chicken-breast halves (1 ¾ pounds total); Kosher salt and freshly ground pepper; 0.25 cup minced ginger (from a 4-inch piece); 0.5 cup thinly sliced scallions, white and light-green parts only, plus separated scallion tops (from a 4-ounce bunch); 1 carrot, peeled and chopped, plus 2 cups carrot ribbons cut with a Y-peeler (from 3 carrots); 0.333 cup safflower oil; 1 tablespoon rice-wine vinegar; Bibb-lettuce leaves, chopped roasted peanuts, and cilantro sprigs, for serving

By

Martha Stewart Editors

Updated on September 9, 2017

Prep Time:

30 mins

Total Time:

1 hrs

Servings:

4

Carrots pull double duty here -- they go into the poaching liquid for the chicken, and they're tossed with rice vinegar to make a crunchy topping for the lettuce cups.

Ingredients

2 bone-in, skin-on chicken-breast halves (1 ¾ pounds total)
Kosher salt and freshly ground pepper
¼ cup minced ginger (from a 4-inch piece)
½ cup thinly sliced scallions, white and light-green parts only, plus separated scallion tops (from a 4-ounce bunch)
1 carrot, peeled and chopped, plus 2 cups carrot ribbons cut with a Y-peeler (from 3 carrots)
⅓ cup safflower oil
1 tablespoon rice-wine vinegar
Bibb-lettuce leaves, chopped roasted peanuts, and cilantro sprigs, for serving

Directions

Combine chicken, 4 cups water, 2 tablespoons salt, 1 tablespoon ginger, scallion tops, and chopped carrot in a medium saucepan (if chicken is not entirely covered, add more water). Bring to a boil, then reduce heat and partially cover; simmer until a thermometer inserted in thickest parts of chicken (without touching bones) reaches 165 degrees, 15 to 20 minutes. Remove chicken; let cool slightly. Remove meat from bones; shred into large pieces (discard skin and bones).
Meanwhile, combine sliced scallions, remaining 3 tablespoons ginger, and oil in a bowl. Season with salt and pepper. Toss half of scallion sauce with chicken; season with salt and pepper. Toss carrot ribbons with vinegar. Just before serving, place chicken in lettuce cups; top with peanuts, cilantro, carrots, and remainingscallion sauce.

Armando Rafael

Cook's Notes

Use a Y-peeler to cut the carrots into ribbons for pickling. Alternatively use a box grater; hold the carrots parallel to the holes of the grater for longer strands.