Szechuan Chicken Salad

• 2 lbs boneless chicken breasts
• 2 cups chicken stock
• 1 -2 tablespoon minced ginger (to taste)
• 2 tablespoons soy sauce
• 2 celery ribs, thinly sliced crosswise
• 12 ounces napa cabbage, thinly sliced
• 4 scallions, white part and 1 inch of the green, thinly sliced crosswise
• 2 tablespoons cilantro, finely chopped
• 4 tablespoons light soy sauce
• 4 tablespoons rice vinegar
• 2 teaspoons granulated sugar
• 2 teaspoons fresh ground white pepper
• 4 tablespoons toasted sesame oil
• 1 -2 large jalapeno, minced (to taste)
• 2 -3 garlic cloves, minced
• 1 -1 12 tablespoon ginger, minced
• salt

1. Place stock, soy and ginger in 2 quart pan and bring to a boil.
2. Add the chicken breast; cover, and return to a boil.
3. Reduce temperature and simmer 5 minutes.
4. Turn off the heat, and let the chicken stand 20 minutes.
5. Strain the chicken, and cool completely.
6. Cut it into 1/2-inch cubes (or shred if using parts on the bone).
7. Meanwhile, combine the celery, cabbage, scallions and cilantro in a large mixing bowl.
8. Toss and reserve until ready to use.
9. Whisk the soy sauce, vinegar, sugar, pepper and sesame oil in a small bowl.
10. Add the jalapeno, garlic and ginger.
11. Season with salt.
12. Let stand 10 minutes.
13. Add the chicken to the reserved vegetables.
14. Toss to combine, and let stand 5 minutes.
15. Drizzle the soy dressing over the salad, and toss.
16. Let the salad stand another 5 minutes.
17. Toss, and serve.

chicken breasts, chicken stock, ginger, soy sauce, celery, cabbage, scallions, cilantro, soy sauce, rice vinegar, sugar, fresh ground white pepper, sesame oil, jalapeno, garlic, ginger, salt

Taken from www.food.com/recipe/szechuan-chicken-salad-379596 (may not work)