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Mouthwatering Chicken

From: bonapetit.com
SERVES 6

Poached Chicken
2 pounds skinless, boneless chicken breasts
5 tablespoons kosher salt, divided
12-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 1/2teaspoons(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

Poached Chicken

Season chicken with 2 Tbsp. salt; let stand for 15 minutes. Bring remaining 3 Tbsp. salt, ginger, scallions, and 4 quarts water to a boil in a large pot; add chicken. Reduce heat to medium-low; simmer for 8 minutes. Remove from heat; let stand for 20 minutes. DO AHEAD: Can be made 1 day ahead. Transfer chicken to a medium bowl. Add poaching liquid to cover by 1". Cover and chill chicken. Reserve 1/2 cup poaching liquid.

Numbing Vinaigrette

Heat chili oil in a medium skillet over medium heat. Add cumin, fennel, and peppercorns; fry, stirring often, until fragrant, 1–2 minutes. Add scallions, chiles, ginger, and sugar; cook, stirring often, until fragrant, about 2 minutes. Stir in reserved 1/2 cup liquid from poached chicken, soy sauce, garlic, vinegar, and fish sauce. Transfer to a small bowl and let cool. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Assembly

Remove chicken from poaching liquid. Thinly slice. Toss lettuce, sprouts, and cilantro in a large bowl to combine. Divide among plates. Arrange sliced chicken over. Drizzle with numbing vinaigrette.