Name: Shredded Chicken with Ginger and Cilantro
Cook time: 35 min
Total time: 45 min
Yield: Makes 4 to 6 (main course) servings
Ingredients: 2 chicken breast halves with skin and bone (1 1/2 pounds total); 1 1/2 teaspoons fresh lime juice; 1 teaspoon Asian chile-bean paste with garlic (preferably Lan Chi); 1 teaspoon red-chile oil , or to taste; 1 teaspoon Sichuan-pepper oil , or to taste; 1 teaspoon finely grated (with a rasp) peeled fresh ginger; 1/2 teaspoon finely grated (with a rasp) garlic; 1/2 teaspoon minced fresh mild long red chile such as Holland; 1/2 teaspoon salt; 1 cup fresh cilantro sprigs

Many of the minority peoples of Yunnan traditionally boil a chicken to show respect to their dead. Once the ceremony is finished, they shred the meat and mix it with ginger, garlic, and cilantro to make "ghost chicken." The lime in this recipe, unusual for Chinese cooking, suggests the influence of Southeast Asia, which the province borders.

Cooks' note:

Dish, without cilantro, can be made 1 day ahead and chilled, covered. Bring to room temperature and stir in cilantro before serving.

Recipe notes

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