Food & Cooking Recipes Appetizers Poached-Chicken Cups with Ginger-Scallion Oil Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on September 9, 2017 Rate PRINT Share Prep Time: 30 mins Total Time: 1 hr Servings: 4 Carrots pull double duty here -- they go into the poaching liquid for the chicken, and they're tossed with rice vinegar to make a crunchy topping for the lettuce cups. 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 Directions Combine chicken, 4 cups water, 2 tablespoons salt, 1 tablespoon ginger, scallion tops, and chopped carrot in a medium saucepan (if chicken is not entirely covered, add more water). Bring to a boil, then reduce heat and partially cover; simmer until a thermometer inserted in thickest parts of chicken (without touching bones) reaches 165 degrees, 15 to 20 minutes. Remove chicken; let cool slightly. Remove meat from bones; shred into large pieces (discard skin and bones). Meanwhile, combine sliced scallions, remaining 3 tablespoons ginger, and oil in a bowl. Season with salt and pepper. Toss half of scallion sauce with chicken; season with salt and pepper. Toss carrot ribbons with vinegar. Just before serving, place chicken in lettuce cups; top with peanuts, cilantro, carrots, and remainingscallion sauce. Armando Rafael Cook's Notes Use a Y-peeler to cut the carrots into ribbons for pickling. Alternatively use a box grater; hold the carrots parallel to the holes of the grater for longer strands. Originally appeared: Martha Stewart Living, July/August 2017 Rate It PRINT