Poached Chicken with Watercress and Miso Dressing

seriouseats.com

Wayne

2 quarts (2L) room-temperature water

1 ½ tablespoons (15g) kosher salt

2 medium skin-on, bone-in chicken breast halves (about 1 ½ pounds; 680g)

1 whole scallion, root end trimmed, plus thinly sliced scallion for garnish

1 (2-inch) knob peeled fresh ginger, thinly sliced

2 tablespoons (30ml) vegetable oil

2 tablespoons (30ml) fresh juice from 1 lemon

2 teaspoons (10ml) white miso

2 teaspoons (10ml) soy sauce

½ teaspoon (3ml) toasted sesame oil

7 ounces watercress (200g; about 2 quarts, loosely packed)

Warm cooked rice, for serving

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