Chicken and Cabbage Salad with Gochujang Dressing

Instructions

1. 1

   Put the water and salt in a covered, approximately 28 cm-wide, 4-litre sauté pan. Heat over medium-high heat until barely simmering, about 6–8 minutes. While it heats, take two large boneless, skinless chicken breasts totaling 700 g and slice each horizontally into two cutlets about 1.5–2 cm thick.

2. 2

   Lower the chicken into the water in a single layer; the water should cover it. Reduce the heat to low, cover and maintain a gentle poach at approximately 85–90°C/185–194°F, without a rolling boil. Allow 12–16 minutes, including the return to temperature, and check that the thickest part of every cutlet reaches 74°C/165°F.

3. 3

   While the chicken poaches, rinse the vegetables and cilantro. Remove the cabbage cores and finely shred both cabbages. Coarsely grate the carrots, thinly slice the cucumber and green onion, and chop the cilantro. Put everything in a large, approximately 5-litre mixing bowl.

4. 4

   Finely grate the ginger and garlic into a small bowl. Whisk in the gochujang, toasted sesame oil, rice vinegar, honey, soy sauce and white pepper until smooth. Finish this preparation during the chicken's resting time if necessary.

5. 5

   Transfer the cooked chicken to a board and rest for 5 minutes. Discard the poaching liquid. Slice the chicken thinly across the grain, then add it to the vegetables.

6. 6

   Pour over all the dressing and toss thoroughly. Let the dressed salad stand for 10 minutes to soften the cabbage slightly, then toss again and divide between four plates.