Poached-chicken Cups With Ginger-scallion Oil

2 bone-in, skin-on chicken-breast halves (1 ¾ pounds total)

Kosher salt and freshly ground pepper

0.25 cup minced ginger (from a 4-inch piece)

0.5 cup thinly sliced scallions, white and light-green parts only, plus separated scallion tops (from a 4-ounce bunch)

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

⅓ cup safflower oil

1 tablespoon rice-wine vinegar

Bibb-lettuce leaves, chopped roasted peanuts, and cilantro sprigs, for serving

Combine chicken, 4 cups water, 2 tablespoons salt, 1 tablespoon ginger, scallion tops, and chopped carrot in a medium saucepan (if chicken is not entirely covered, add more water).
Bring to a boil, then reduce heat and partially cover; simmer until a thermometer inserted in thickest parts of chicken (without touching bones) reaches 165 degrees, 15 to 20 minutes.
Remove chicken; let cool slightly. Remove meat from bones; shred into large pieces (discard skin and bones).
Meanwhile, combine 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.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍽️Main Dish

CuisineAsian

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m