Shredded Chicken Salad with Gochujang Dressing

Ingredients

• For the Salad:
• 2 cups water
• 3 slices of ginger, ¼ inch thick
• 1 cup sake
• 1 tablespoon table salt
• 1 whole boneless skinless chicken breast half
• 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
•  
• For the Dressing:
• 2 tablespoons sesame oil
• 2 tablespoons mirin
• 4 teaspoons gochujang
• 2 teaspoons rice vinegar

Directions

1. Warm the water and ginger in a small saucepan until the liquid reaches a gentle simmer. Pour in the sake, add the salt, and stir everything together. Slip in the chicken, bring the liquid back to a simmer, then cover the pan, take it off the heat, and leave it undisturbed for 15 minutes.
2. While the chicken sits, prepare the dressing. In a small bowl, whisk the sesame oil, mirin, gochujang, and vinegar with a fork until smooth, then set it aside.
3. Once the chicken is cooked, lift it out of the poaching liquid and let it cool just until you can handle it comfortably. Pull the meat apart into bite-sized shreds.
4. In a large serving bowl, toss together the watercress, lettuce, cucumber, and onion. Arrange the shredded chicken over the greens, spoon half of the dressing over the top, and bring the rest to the table alongside.