Chinese Chicken Salad with Spicy Dressing

Serves: 6-8

4 green onions, trimmed
4 quarter-size slices fresh ginger
4 cups water
1/4 cup rice wine
2 1 1/2-pound whole chicken breasts

Spicy Chili Oil Dressing
6 green onions
6 quarter size slices fresh ginger
2 Tablespoons oil
6 small dried red chilies, seeded and cut into 1/4 inch pieces
6 Tablespoon soy sauce
2 Tablespoons plus 1 1/2 teaspoon Chinese rice vinegar
2 Tablespoons rice wine
1 Tablespoon sugar
2 large cucumbers, peeled, seeded and finely shredded
2 cups bean sprouts
16 green onions cut into 1/4 inch pieces
3 medium carrots, peeled and finely shredded

Lightly crush green onions and ginger with flat side of cleaver. Combine with water and rice wine in heavy large saucepan. Simmer 15 minutes. Add chicken, increase heat to medium and bring to boil. Cover saucepan and remove from heat. Let stand until chicken is opaque, 20 to 30 minutes. Drain chicken and cool.

FOR DRESSING: Lightly crush 6 green onions and ginger with flat side of cleaver. Heat both oils in wok over high heat until smoking. Add red chilies, green onions and ginger. Cover and remove from heat. Cool to room temperature. Strain oil, discarding seasonings. Add soy sauce, vinegar, rice wine, and sugar and stir until sugar dissolves. Skin and bone chicken. Shred meat. Arrange in center of deep, round
bowl. Arrange cucumbers, bean sprouts, green onions, and carrots in concentric circles around chicken. Pour dressing over salad.