Chinese-Style Cooked Chicken Proves That Flavor Is More Than Skin Deep | GBH

Ingredients

• 3 to 4-pound chicken, giblets discarded
• 1 bunch cilantro
• 6 scallions, trimmed and halved crosswise
• 4 quarts water
• 2 cups dry sherry or mirin
• 4-inch piece fresh ginger, cut into four pieces and smashed
• 3 tablespoons kosher salt
• 4 scallions, thinly sliced on the bias
• 3 tablespoons soy sauce
• 2 tablespoons vegetable or other neutral oil
• 4 teaspoons finely grated fresh ginger
• 1 tablespoon unseasoned rice vinegar
• 1 tablespoon toasted sesame oil
• 1/2 teaspoon white sugar
• 1/2 pound napa or savoy cabbage, thinly sliced (4 cups)