Poached Chicken With Ginger-Soy Dressing

Step 1: To make the chicken: let chicken stand at room temperature while making the broth.

Step 2: Cut the cilantro bunch in half crosswise, separating the stems and leaves.

Step 3: Using string or kitchen twine (I use perle cotton) tie up the stems and the scallions in a bundle.

Step 4: Chop 1/2 cup of the leaves and set aside. Reserve the remaining leaves for another use or discard.

Step 5: In a large pot over high heat combine the cilantro/scallion bundle with 4 1/2 quarts of water, the sherry, ginger and 3 tablespoons salt and bring to a boil.

Step 6: Lowe chicken into the broth, breast side up. The chicken must be fully submerged, if not weight it down with a plate.

Step 7: Return the pot to a boil and then reduce it to medium and cook for 25-30 minutes, flip the chicken half way through the cooking time.

Step 8: Remove from heat and let chicken stand in broth for 30 minutes. Transfer to cutting board and let rest 15 minutes.

Step 9: Meanwhile prepare dressing by combing in a bowl the first 7 ingredients (scallions - sugar).

Step 10: Remove legs from chicken and then separate thighs from drumsticks. Carve the breasts from the bone and slice each crosswise into 4 pieces. Discard skin, if desired.

Step 11: Spread cabbage on a platter and arrange chicken over the cabbage.

Step 12: Pour dressing over the chicken and sprinkle with the reserved cilantro.