Ingredients
Poached Chicken
- 2 pounds skinless, boneless chicken breasts
- 5 tablespoons kosher salt, divided
- 1 2-inch piece ginger, peeled, sliced
- 2 scallions, trimmed, cut into thirds, smashed with the back of a knife
Numbing Vinaigrette
- 1 tablespoon chili oil
- 1 1/2 teaspoons cumin seeds
- 1 1/2 teaspoons fennel seeds
- 1 1/2 teaspoons Sichuan peppercorns
- 2 scallions, thinly sliced
- 2 Thai chiles, chopped
- 1/2 cup finely chopped peeled ginger (from two 4x1-inch pieces)
- 1 1/2 teaspoons (packed) light brown sugar
- 1/2 cup soy sauce
- 1/4 cup finely chopped garlic
- 3 tablespoons chinkiang (black) vinegar
- 1 tablespoon fish sauce (such as nuoc nam or nam pla)
Assembly
- 1 head iceberg or romaine lettuce, torn into pieces
- 2 cups bean sprouts
- 2 cups (packed) fresh cilantro leaves with tender stems
Description
A Bracing Vinaigrette Is The Backbone Of This Dish
Bon Appetit Magazine
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