Soy-Poached Chicken Salad with Sweet Chilli-ginger Sauce

This recipe combines some interesting components that you’ll find in any Asian grocery store. Poaching chicken in a soy-flavored broth is an old Chinese technique; once made, the broth can be reused by straining, boiling for a couple of minutes, and then storing in the refrigerator for up to 2 weeks or in the freezer. By the way, I’m using the spelling of chilli as it appears on the bottle!