Ginger-Oil Poached Chicken Tacos

Method

1. Slide the chicken breast into a pan of water held just under a simmer with a thick coin cut off the ginger, lid on, fifteen minutes — the surface should shiver and never break.
2. Run a peeler down the courgette and the carrot to make ribbons, then dress them with the rice vinegar and the soy and leave them to slacken.
3. Grate what is left of the ginger to a wet pulp into a small heatproof bowl, stir the white pepper through it, and pick the coriander leaves off their stems.
4. Take the chicken out of its water and tear it down the grain into thick strips while it is still warm enough to give.
5. With the chicken pulled and the ginger waiting in its bowl, lay the corn tortillas straight onto a dry pan and turn them until they puff a little and smell of toasted maize; they hold under a cloth for the minute the oil takes.
6. Heat the garlic-infused oil in the smallest pan you own until it just begins to move, then tip it straight onto the grated ginger — it hisses, and that hiss is what takes the raw edge off.
7. Carry the chicken, the ginger oil, the vinegared ribbons and the hot tortillas to the table and let each taco be built as it is eaten, coriander last.