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1
To poach the chicken breast, combine 1 quart water with 1 quartered onion, 4 thick slices of ginger, 2 crushed whole garlic cloves and salt to taste in a 2-quart saucepan, and bring to a simmer over medium heat.
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2
Add the chicken breasts, and bring back to a simmer.
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3
Skim off any foam that rises.
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4
Cover partially, reduce the heat to low and simmer 15 to 20 minutes, until the chicken is cooked through (it should register 160 on a meat thermometer at the thickest section).
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5
Allow the chicken to cool in the broth if there is time.
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6
Remove the chicken from the broth when cool enough to handle.
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7
Remove and discard the skin.
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8
Remove from the bone and shred, pulling strips of chicken off the top of the breast.
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9
Pull with the grain and the meat will come apart naturally.
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10
Strain the chicken broth, and refrigerate overnight.
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11
The next morning, skim off and discard the fat, and freeze the broth in smaller containers or freezer bags.
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12
Cook the noodles.
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13
Drain, rinse with cold water and drain well.
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14
Toss in a bowl with 1 tablespoon sesame oil and refrigerate while you prepare the other ingredients.
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15
Bring a medium pot of water to a boil, add salt if desired and add the bok choy.
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16
Blanch for 1 minute and transfer to a bowl of cold water.
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17
Drain and squeeze out excess water.
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18
Slice crosswise and add to the noodles.
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19
Add the remaining ingredients.
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20
Season if desired with salt and pepper.
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21
Whisk together all of the ingredients for the dressing.
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22
Toss with the salad and serve, or refrigerate until ready to serve.
