You Will Need For the Poached Chicken 1 to 3 pounds boneless, skinless chicken breast 4 cups (945 ml) chicken broth (try homemade chicken broth) 2 cups (475 ml) water 1 inch piece fresh ginger, cut into 6 rounds and lightly smashed 3 green onions, roughly chopped 2 garlic cloves, smashed 1 tablespoon soy sauce 1 teaspoon fine sea salt 1 teaspoon black pepper For the Dressing cup (80 ml) rice wine vinegar 2 tablespoons soy sauce 1 tablespoons honey 1 teaspoon Dijon mustard 2 tablespoons ginger, finely grated (from 2-inch piece) 1 small garlic clove, finely grated cup (120 ml) avocado oil (or other neutral-flavored oil) For the Spicy Peanuts 1 cup (140 g) peanuts 1 tablespoon chili crisp 2 teaspoons honey For the Salad 4 cups Napa cabbage (about medium head) 4 cups red cabbage (about medium head) 3 green onions, thinly sliced cup fresh cilantro, chopped 1 cup grated or julienned carrots (2 medium) Chow mein noodles to garnish Directions Poach the Chicken 1In a large pot or Dutch oven, combine the broth, water, ginger, green onions, garlic, soy sauce, salt, and pepper over medium-high heat
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I recommend using a high-quality stainless steel garlic press - it holds up beautifully over time, since garlic can be quite corrosive to lower-grade metals
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