2 l-lb. boneless, skinless chicken breasts
2 tsp. kosher salt
2 tbsp. rice wine
3 tbsp. grated fresh ginger
3 tbsp. finely chopped scallion
1/3 cup vegetable oil
1/2 tsp. kosher salt
For the Poaching Liquid:
2 slices ginger
1 tbsp. rice wine
1 clove garlic, peeled & smashed
1 scallion, cut into 1" sections
1 tsp. sesame oil
Cilantro sprigs for garnish (optional)
1. Rinse the chicken breasts and pat dry with paper towels. Place in a shallow casserole and sprinkle 2 tsp. kosher salt and 2 tbsp. rice wine over. Using your hands, lightly massage the chicken with the rice wine and salt until combined. Cover with plastic wrap and refrigerate for a minimum of 8 hours or up to overnight.
2. Fill a medium pot with about 2 quarts or 8 cups of water. Add all the ingredients for the poaching liquid (ginger, rice wine, garlic, and scallion). Bring to a boil.
3. In the meantime, make the ginger-scallion oil: place the grated ginger, finely diced scallions, and 1/2 tsp. kosher salt into a bowl. Heat 1/3 cup of vegetable oil in a small pan over medium high heat until the oil is very hot but not quite smoking. Pour the hot oil over the ginger-scallion mixture stir, and set aside.
4. When the poaching liquid has come to a boil, add the chicken breasts. Bring the water back up to a boil, then reduce heat to a very low simmer. Cover and simmer for about 20 minutes, or until the chicken breasts are just cooked through (stick a chopstick into the center of the meat and if the juices run clear, then it's done). Immediately remove the chicken breasts to an ice bath (bowl of water with lots of ice cubes) for about 1-2 minutes to stop the cooking. Remove the chicken breasts to a chopping board.
5. Slice the chicken breasts across the grain into 1/2" thick slices. Fan the slices across a serving platter, drizzle with some of the ginger-scallion oil, and serve the remaining ginger-scallion oil in a bowl on the side. Garnish with cilantro sprigs, if desired. The chicken slices are best served at room temperature.