It's not really a dip, maybe it's a spread, a fiery refreshing spread that can easily be overdone but really sings in small quantities. It's great when there are picky eaters, because they can always just eat the chicken and rice plain. No one ever believes me when I say you have to start with just the tiniest little bit, but you have been forewarned. You can make this with rotisserie chicken or leftover roast chicken too. This is good with anything else I can think of, but particularly nice with Chinese or Vietnamese sides. I've also never remembered the proportions, but winging it every time has been fine. You can't really mess something up when it's already practically too sharp and too salty for human consumption. But it's so good!
I usually use the water from the poached chicken to make a soup, and serve a green vegetable as well.
chicken tenders or skinless boneless chicken breast
green onions, at least an entire bunch
ginger... a big knob, suit yourself or take a look at the picture above
Put the chicken in a pan and cover it with water. Bring it to a boil, skimming off the foam that rises to the top. Cover the pan with a tight-fitting lid, turn off the flame, and leave the chicken to poach for thirty minutes to an hour. It will be tender perfection when you're ready for it.
Grate or chop the ginger and chop up the scallions. Pour in a little olive oil, just enough to make the mixture spread easily. Add a few pinches of salt.
Strain out the chicken, saving the broth for soup, and cut the chicken into bite-size pieces. Serve the chicken and rice, and add a little of the dip/sauce on the side.
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