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1
Put the chicken, ginger coins, whole scallions, and 2 teaspoons salt in a medium saucepan.
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2
Cover generously with cold water, bring to a boil, then reduce the heat to simmer for 10 minutes.
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3
Remove the pot from the heat, cover, and set aside for 5 minutes.
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4
Remove the chicken to a plate to cool.
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5
When it is cool enough to handle, use your fingers or two forks to shred the meat.
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6
If you used thigh meat, you may need to cut the meat into bite-size pieces.
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7
Set the chicken aside.
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8
(To make ahead, cover and refrigerate the chicken for up to 5 hours.)
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9
While the chicken cooks, combine the sesame and peanut oils, vinegar, lime juice, brown sugar, peanut butter, the 1 tablespoon grated ginger, the garlic, shallots, sambal oelek, and 1/2 teaspoon salt in a blender.
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10
Add pepper and additional salt to taste.
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11
Set the dressing aside.
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12
(To make ahead, cover and refrigerate the dressing for up to 24 hours.)
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13
Remove the outer leaves of the cabbage and cut off and discard about 1 inch at the bottom.
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14
Remove and discard the core.
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15
Rinse the leaves and spin dry, then cut the cabbage in half lengthwise, then crosswise into slices 1/8 to 1/4 inch thick.
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16
Just before serving, put the cabbage in a large salad bowl along with the peanuts, sesame seeds, cilantro, the sliced scallions, and the shredded chicken.
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17
Pour about two thirds of the dressing over the salad and toss gently, adding dressing as needed to lightly coat everything.
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18
Mound the salad on dinner plates to serve.
