Ingredients
1 1/2 cups dry white wine, such as Sauvignon Blanc
1 1/2 cups white vinegar
1 head garlic, halved horizontally
2 stalks lemongrass, halved lengthwise and pounded to lightly crush
1 1-inch piece fresh ginger
1 cinnamon stick
3 dried bay leaves
1 dried red chile pepper, such as chile de arbol or Thai bird chile
2 tablespoons coarse salt
2 chicken-breast halves (8 ounces each)
2 tablespoons fresh lemon juice
1 teaspoon sugar
1/3 cup grapeseed or canola oil
1/8 teaspoon flaxseeds (optional)
Large pinch of dried chili powder, preferably New Mexican
Coarse salt
2 heads endive, preferably a mix of white and red, leaves separated
1 cup watercress leaves
1 cup baby chicory
1/2 watermelon radish, thinly sliced
Preparation
Poached Chicken: Combine wine, 1 1/2 cups water, vinegar, garlic, lemongrass, ginger, cinnamon, bay leaves, chile, and salt in a medium pot. Bring to a boil, then reduce heat and simmer until flavors are released, 10 minutes. Add chicken, making sure it’s fully submerged in liquid, and simmer, covered, 7 minutes. Remove from heat and let stand, covered, 5 minutes. Use tongs or a slotted spoon to transfer chicken to a cutting board. When cool enough to handle, thinly slice. (Reserve strained broth for another use.)
Lemon Citronette: Whisk together lemon juice and sugar in a bowl. Slowly whisk in oil until combined, then flaxseeds and chili powder. Season with salt.
Serving: Divide endive, watercress, chicory, radish, and chicken evenly among 4 plates. Drizzle citronette over salad; serve immediately.
