Ingredients

Makes 4 servings

　　1 (3-inch) piece fresh ginger, thinly sliced

　　1 1/2 pounds boneless skinless chicken breast halves

　　2 tablespoons soy sauce

　　2 tablespoons seasoned rice vinegar

　　1/2 teaspoon dried hot red pepper flakes

　　1 teaspoon Asian sesame oil

　　2 tablespoons vegetable oil

　　1 pound fresh shiitake mushrooms, stems discarded and caps thinly sliced

　　4 scallions, cut crosswise into thirds, then lengthwise into julienne strips

　　3 garlic cloves, minced

　　1/2 cup chopped fresh cilantro

　　Soft-leafed lettuce for serving

　　

Step 1

Bring 1 1/2 inches water to a boil with ginger in a deep 12-inch skillet and add chicken. Poach at a bare simmer, turning over once, until just cooked through, 8 to 12 minutes. Transfer chicken with a slotted spoon to a plate and when cool enough to handle, finely shred.

　　

Step 2

Whisk together soy sauce, vinegar, red pepper flakes, and sesame oil in a large bowl to make dressing.

　　

Step 3

Heat vegetable oil in cleaned skillet until hot but not smoking, then sauté mushrooms over moderately high heat, stirring, until golden, about 6 minutes. Add scallions, garlic, and salt and pepper to taste and sauté, stirring, until scallions are just softened, about 1 minute.

　　

Step 4

Add to dressing, then add chicken and cilantro and toss. Serve chicken salad with lettuce.