March 10, 2021
To the water, add the salt and all the aromatics and bring up to a boil. Drop the chicken breasts in, stir, and let just come back up to a simmer. Turn off the heat, cover, and let sit, covered in the pot at room temperature, for 20 minutes. After 20 minutes, pull the chicken out and set aside to cool. You can strain the water and save it for a tasty soup addition another day or you can throw it all out.
Meanwhile, shred the napa cabbage by cutting the head in half and then slicing into 1/4- to 1/2-inch-wide ribbons. Toss with the carrots, sprouts, cucumbers, scallions, and radishes. Whisk the dressing ingredients—sesame oil, lime juice, and dark soy sauce—together and pour over the vegetables.
Using your hands, shred the cooled chicken and add to the salad. If you want, you could let it all marinate together for about 15 minutes or so. When you are ready to serve it, add in the herb leaves and the sesame seeds and toss together. Serve garnished with the crispy fried shallots
Recipe Credit: Food 52
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