Asian Shredded Chicken - cooking recipe

Ingredients

3\" fresh ginger, thinly sliced
1.5 lbs. boneless skinless chicken breast halves
2 Tb soy sauce
2Tb seasoned rice vinegar
1/2 tsp. dried red pepper flakes
1 tsp. sesame oil
2 oz. dried shiitake mushrooms, rehydrated
2 Tb vegetable oil
4 scallions, julienned
1 garlic clove, minced
1/2 c chopped fresh cilantro
Soft-leafed lettuce for serving

Preparation

Bring 1.5 inches water to boil in deep 12\" skillet with ginger. Poach chicken at a bare simmer, turning once, until just cooked through (8-12 minutes). Transfer chicken to a plate. Reserve poaching liquid and mushroom soaking liquid for later use in soup etc.
Whisk together soy sauce, vinegar, red pepper flakes, and sesame oil. Heat vegetable oil in cleaned skillet until hot but not smoking. Saute mushrooms over moderately high heat, stirring, until water evaporates, about 4 minutes. Add scallions and garlic and saute, stirring, until scallions are just softened, about 2 minutes. Add to dressing.
When chicken is cool, shred finely and add to dressing with cilantro and toss. Serve chicken salad with lettuce or over rice noodles.