Ginger Poached Chicken with Chili Oil

Ginger contains a proteolytic enzyme called zingibain. I know it sounds complicated, but all it means is that ginger contains things that are good at disassembling proteins into their building blocks. This naturally tenderizes meat while other compounds like gingerol infuse the chicken with flavor. Gingerol also slows down microbial activity, making it an excellent way to keep your chicken fresh for longer. 

The mixture of ginger, salt, and sake creates a brine for the chicken, seasoning it to its core while restructuring the protein to make it tender and more capable of retaining moisture. Prepped in advance, this chicken should keep in a sealed container for up to a week, but always use your nose and common sense (i.e., don't eat it if it's stinky, moldy, or seems off in some way). 

When you're ready to cook it, gently poach the chicken and serve it with a generous drizzle of my chili oil. You can serve it hot, but I prefer bringing the chicken down to room temperature in a water bath. This will make it easier to slice while relaxing the fibers in the meat so they don't squeeze out all of the juices in the chicken when you cut into it.

The best part is that this chicken is super versatile. Slice it up for sandwiches, chop it up for chicken salad, or serve it with your favorite sauce. Here are some ideas: cilantro sauce, ginger scallion sauce, or spicy peanut sauce.