Ingredients
1 whole bone-in chicken breast (about 1 1/2 pounds), skinned and halved
1/2 cup rice-wine vinegar (not seasoned)
1 tablespoon grated fresh ginger
1 teaspoon sugar
Coarse salt and freshly ground pepper
3 tablespoons canola oil
1 tablespoon dark sesame oil
1 mango, pitted, peeled, and thinly sliced lengthwise
3/4 pound Jerusalem artichokes (7 to 8 small), peeled and cut into 1/4-inch thick slices and reserved in cold water (drain and pat dry before using)
2 heads watercress, stems trimmed
1/4 cup lightly packed fresh mint leaves, torn if large
Preparation
Place chicken in a large saucepan; cover with cold water. Bring to a boil; reduce heat, and simmer until chicken is cooked through, about 25 minutes. Drain; when cool enough to handle, pull meat from bones. Shred meat into large pieces.
In a large bowl, whisk together vinegar, ginger, and sugar; season with salt and pepper. Whisking, add canola and then sesame oil in a slow, steady stream; whisk until emulsified.
Add chicken, mango, and artichokes to vinaigrette; toss to combine. Fold in watercress and mint; serve immediately.
