Poached Chicken Cups with Ginger Scallion Oil
Ingredients
- 2 bone-in, skin-on chicken-breast halves (1 ¾ pounds total)
- Kosher salt and freshly ground pepper
- ¼ cup minced ginger (from a 4-inch piece)
- ½ cup thinly sliced scallions, white and light-green parts only, plus separated scallion tops (from a 4-ounce bunch)
- 1 carrot, peeled and chopped, plus 2 cups carrot ribbons cut with a Y-peeler (from 3 carrots)
- ⅓ cup safflower oil
- 1 tablespoon rice-wine vinegar
- Bibb-lettuce leaves, chopped roasted peanuts, and cilantro sprigs, for serving
Instructions
Poached-Chicken Cups with Ginger-Scallion Oil serves 4 original recipe by Martha Stewart.
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