Shredded Chicken Salad With Gochujang Dressing Recipe

• 2 cups water
• 3 slices of ginger, 1/4 inch thick
• 1 cup sake
• 1 tablespoon table salt
• 1 whole boneless skinless chicken breast half (about 8 ounces)
• 1/2 bunch watercress, thick stems discarded
• 3 ounces mix baby leaf lettuce
• 1/4 English cucumber, sliced
• 1/4 small red onion, thinly sliced
• 2 tablespoons sesame oil
• 2 tablespoons mirin
• 4 teaspoons gochujang
• 2 teaspoons rice vinegar

1. Heat water and ginger in a small saucepan until simmering. Add sake and salt and stir to combine. Add chicken. Return to a simmer, cover, remove from heat, and let rest for 15 minutes.
2. Meanwhile, make the dressing. Combine sesame oil, mirin, gochujang, and vinegar an a small bowl and whisk together with a fork. Set aside.
3. When chicken has cooked, remove from poaching liquid and let rest until cool enough to handle. Shred meat into bite-sized pieces.
4. Combine watercress, lettuce, cucumber, and onionin a large serving bowl. Spread chicken on top. Drizzle with half of the dressing and serve with the remaining dressing on the side.

water, ginger, sake, salt, chicken breast, leaf lettuce, cucumber, red onion, sesame oil, mirin, gochujang, rice vinegar

Taken from www.seriouseats.com/recipes/2013/12/shredded-chicken-salad-gochujang-dressing-recipe.html (may not work)