Dak Naengchae

Ingredients

• 1⅛ lbChicken breastpoached, then shredded
• 4 tspKorean hot mustard pastebase of the dressing, Dijon mustard as substitute
• 2 tbspRice vinegarfor the dressing
• 2 tbspSugarfor the dressing
• 1 tbspHoneysweetener instead of sugar (optional)
• 1 tbspSoy saucefor the dressing
• 1 tbspSesame oilfor the dressing
• 1 tbspSesame seedstoasted, coarsely crushed for the dressing and as garnish
• 1¾ ozPine nutstoasted and ground for a creamy version of the dressing (optional)
• 3 clovesGarlicpart for the poaching liquid, part minced for the dressing
• 1Gingersliced, for the poaching liquid
• 1Cucumberseeded, thinly sliced on the diagonal, salted and squeezed
• 1Onionthinly sliced for the salad, a piece for the poaching liquid
• 1Applesweet variety, thinly sliced (optional)
• 2Tomatosmall, seeded, cut into strips (optional)
• 1Bell pepperred or yellow, julienned (optional)
• 1 bunchRadish sproutsas garnish (optional)
• Saltto season chicken, cucumber and dressing

Method

1. Bring a pot of water to a boil with the sliced ginger, garlic and a piece of onion so you have a fragrant poaching liquid.
2. Slip in the chicken breast and let it poach gently over low heat for 5 to 15 minutes; if you keep the cooking time short, take the pot off the heat and let the meat finish in the covered broth.
3. Lift out the chicken, let it cool, pull it into strips along the grain, season with salt and pepper and put it in the fridge.
4. Halve the cucumber lengthwise, scrape out the seeds, slice it thinly on the diagonal, salt it, let it sit briefly and squeeze out the liquid.
5. Shave the onion thinly, soaking it in cold water and draining it if you like; seed and cut the apple, tomato and bell pepper into strips as you please.
6. For the dressing, whisk the mustard paste smooth with rice vinegar, sugar or honey, salt, soy sauce, sesame oil, coarsely crushed sesame seeds and finely minced garlic, then chill it until serving.
7. Just before serving, toss the chicken and vegetables loosely with the cold dressing so everything stays crisp.
8. Arrange the salad on a platter, drizzle over the remaining dressing and garnish with sesame seeds, pine nuts or radish sprouts.

Tips and variations

The dressing takes well to variation: for a creamy version, grind toasted pine nuts and stir them together with lemon juice, vinegar, water, sugar and garlic; if you want it nutty and sweeter, mix soy sauce, sesame oil, coarsely crushed sesame and honey with plum syrup (maesil-cheong) and rice wine. The poaching liquid is just as flexible — soup vegetables and bay leaf, ginger on its own, or leek, ginger, rice wine and whole peppercorns. For plating you have a choice: pile the dressed chicken in the middle of a platter of leaf lettuce, radishes and pepper strips, or toss everything together before it goes to the table, garnished with tomato strips, radish sprouts and black sesame.