Hacked chicken

Prep: 15 minutes Cook: 6 minutes Wait: 1 hour Makes: 6 servings

2 pounds boneless, skinless chicken breast 1 whole clove garlic 1 chunk (1 inch long) fresh ginger, plus 1/4 cup fresh ginger matchsticks 2 teaspoons kosher salt 1⁄2 teaspoon whole peppercorns 2 teaspoons sesame oil 4 green onions, white and green portions sliced into very thin 4-inch lengths 1⁄4 cup peanut oil 2 tablespoons soy sauce 1 tablespoon sherry 2 teaspoons sugar

1 Poach: Settle chicken in a pot in a single layer. Fill with cold water to cover chicken by 1 inch. Add garlic, ginger chunk, salt and peppercorns. Bring to a simmer; simmer, 5 minutes. Cover pot, pull off heat and let rest until warm, about 1 hour.

2 Hack: Pull chicken out of poaching liquid, rinse and pat dry. Hack or shred into fine strips. Toss with sesame oil. Heap chicken onto a serving platter.

3 Crisp: Set a strainer over a small bowl. In a small saucepan, heat peanut oil over medium-high heat. Add green onions and ginger matchsticks. Cook, stirring, until bright and fragrant, 30 seconds. Pour through the strainer. Scatter ginger and scallions over the chicken.

4 Boil: Return oil to the saucepan. Add remaining ingredients. Bring to a boil. Pour this sauce over chicken. Serve at room temperature.

Provenance: Adapted from “The Chinese Cookbook” by Craig Claiborne and Virginia Lee