SHREDDED POACHED CHICKEN AND SESAME SALAD | BCLIQUOR

Ingredients

• 6 cups (1.5 L) water
• 2 green onions, trimmed and halved
• 1 slice ginger
• 1 tbsp (15 ml) salt
• 1 tbsp (15 ml) sugar
• 1 whole large chicken breast, bone-in about 1 lb (.5 kg)
• 3 tbsp (45 ml) olive or grape seed oil
• 3 tbsp (45 ml) seasoned rice vinegar
• 1 ½ tsp (7ml) sesame oil
• 1 ½ tsp (7 ml) sugar
• 2 tsp (10 ml) light soy sauce
• 2 tbsp (30 ml) toasted sesame seeds, lightly crushed
• ½ tsp (2 ml) freshly ground white pepper
• ¼ tsp (1 ml) salt
• 12 to 16 square wonton skins, sliced into ½-in (1.25 cm) strips
• ½ cup (125 ml) canola oil, for frying
• 6 cups (1.5 L) shredded Chinese (Napa) cabbage, coarsely shredded, rinsed in ice-cold water and well drained and dried
• 2 stalks celery, finely sliced
• 1 medium carrot, peeled and finely julienned
• 3 green onions, finely sliced
• ½ small red onion, finely julienned
• ¼ cup (60 ml) sliced almonds, lightly toasted
• 1 heaping tbsp (15 ml) toasted sesame seeds