Poached-Chicken Cups with Ginger-Scallion Oil

Name: Poached-Chicken Cups with Ginger-Scallion Oil
Prep time: 30 min
Total time: 1 min
Ingredients: 2 bone-in, skin-on chicken-breast halves (1 3/4 pounds total); Kosher salt and freshly ground pepper; 1/4 cup minced ginger (from a 4-inch piece); 1/2 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); 1/3 cup safflower oil; 1 tablespoon rice-wine vinegar; Bibb-lettuce leaves, chopped roasted peanuts, and cilantro sprigs, for serving

0www.marthastewart.com

Your recipes

Prep Time: 30 minutes

Total: 1 hours

Author : Martha Stewart

Poached-Chicken Cups with Ginger-Scallion Oil

Ingredients

Remove All · Remove Spices · Remove Staples

2 bone-in, skin-on chicken-breast halves (1 3/4 pounds total)Kosher salt and freshly ground pepper1/4 cup minced ginger (from a 4-inch piece)1/2 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)1/3 cup safflower oil1 tablespoon rice-wine vinegarBibb-lettuce leaves, chopped roasted peanuts, and cilantro sprigs, for serving

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

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).

Step 2

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.