-2 pounds of boneless, skinless chicken breasts
-2 scallions, roughly chopped
-2-inch piece of ginger, smashed
-Sea salt to taste
-1 head of broccoli
-Sea salt to taste
-1 Tbsp chili oil
-1 ½ tsp cumin seeds
-1 ½ tsp fennel seeds
-1 ½ tsp Sichuan peppercorns
-2 scallions, thinly sliced
-2 Thai bird’s eye chilies, chopped
-2 ½ Tbsp peeled and finely chopped ginger, to taste
-1/2 cup low-sodium soy sauce
-1/4 cup finely chopped garlic
-3 Tbsp balsamic vinegar
-1 Tbsp fish sauce (such as nuoc or nam pla, ensuring that there are no chemicals or additives)
Combine 4 quarts of water with the ginger, scallions, and sea salt to taste, then bring to a boil. Once boiling, add the chicken and reduce the heat to a simmer. Simmer the chicken for 8 minutes, and turn off the heat. Cover the pot and set a timer for 20 minutes. Transfer to a storage container and fill with poaching liquid to cover. Refrigerate until chilled.
Heat chili oil over medium heat in a medium-size pot. Add cumin, fennel, and Sichuan peppercorns, stirring often until the spices are fragrant – about 1 or 2 minutes. Add scallions, chiles, ginger, and sugar and stir until fragrant – another 1 to 2 minutes. Add ½ cup of the chicken poaching liquid, soy sauce, garlic, vinegar, and fish sauce. Allow the liquids to warm through, then remove from the heat and let cool.
Roasting the broccoli
Pre-heat the oven to 400-425 degrees. Spray a sheet pan with Pam or similar non-fat spray. Chop the broccoli into bite-sized pieces and spread on the sheet pan. Sprinkle with salt, and place in the oven until nicely browned. Begin checking for doneness at around 20 minutes. When done, allow to cool.
Slice the chicken breasts thinly, then mix with the broccoli and cilantro. Drizzle the vinaigrette over the top, and get a tall glass of water ready to fight the heat!
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