Poached Chinese Chicken Salad

Step 1: Fill a pot with water to fully submerge your chicken. Add the scallions and ginger. Bring the water to a boil then remove from heat. Place the chicken in the pot and cover with the lid. Let sit for 1 hour.

Step 2: Turn on the heat and bring the water to just below a boil. Don't let it boil. Remove from heat and let sit covered for another hour.

Step 3: Remove the chicken from the water and set aside to drain. Stick a thermometer in the thigh and if the juices run clear plus the temperature is 160F and over, it’s done. If not, place back in the water. Bring the water back up to just under a boil and let sit covered for another 10 minutes. Check the temperature again and repeat process until temperature is over 160F. Discard scallions and ginger when chicken is done.

Step 4: Let the chicken cool completely and air-dry for 1 hour. Carve to remove all bones (you can use the bones and poaching liquid to make great stock. Just boil them.). Dice the boneless chicken meat.

Step 5: While the chicken is cooking, combine the minced ginger, scallions and 1/2 teaspoon salt in a large, heatproof glass or metal bowl and set aside. Heat the sesame oil in a saute pan until it bubbles and pops for a few seconds. Pour the hot oil all over the minced ginger and scallions. Mix well. Set aside.

Step 6: Combine the chopped chicken with the ginger-scallion oil. Stir in the mayonnaise and diced celery and cucumber and add salt and white pepper to taste. Serve on sandwich bread, rolls or lettuce wraps.