Chicken Cups

CHICKEN CUPS WITH GINGER-SCALLION OIL

Ingredients

  • 2 chicken-breast halves (1 3/4 pounds total)

  • Kosher salt and freshly ground pepper

  • 1/4 cup minced ginger

  • 1/2 cup thinly sliced scallions, white and light-green parts only, plus separated scallion tops

  • 1 chopped carrot, 2 cups carrot ribbons cut with a Y-peeler (from 3 carrots)

  • 1/3 cup sunflower oil

  • 1 tablespoon rice-wine vinegar

  • Lettuce leaves, chopped roasted peanuts, and cilantro sprigs, for serving

Directions

  • Take a saucepan and combine chicken, 4 cups water, 2 tablespoons salt, 1 tablespoon ginger, scallion tops, and chopped carrot. Bring to a boil, then reduce heat and partially cover. Take out chicken; let it cool slightly. Remove meat from bones; shred into large pieces (discard skin and bones).
  • Mix 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 remaining scallion sauce.

Details

Servings

4

Prep time

1 hour

Cooking time

30 minutes

Chicken Cups