Instructions: In a medium pot, add water, cilantro, ginger, garlic, and salt. Bring to a boil and poach chicken by reducing heat and simmering for 6 to 7 minutes, or until chicken is tender. Remove chicken from water, chill. Cut into 1-inch strips and toss with Cold Ginger Pesto (below). Great with assorted mixed greens as a salad, or great just eating it with hot steamed rice.

COLD GINGER PESTO: In a small saucepan heat oil, add salt and cook for 2 to 3 minutes. Cool. Stir in ginger, green onions, cilantro, shallots, white pepper and macadamia nuts.

Makes 1 cup.

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