posted by Ann 06-18-98 6:15 PM
Chicken Salad Chinois
1 egg yolk, optional
2 tsp. dry Chinese mustard
1/4 cup rice wine vinegar
1 tsp. soy sauce
2 T light sesame oil
3 T peanut oil
salt
pepper
3 pounds chicken
2 oz unsalted butter, melted
1 medium Napa cabbage head, julienned
1 cup romaine lettuce, julienned
10 snow peas, julienned
1 tsp. black sesame seeds
Preheat oven to 425°F.
Fill chicken with celery, carrot, onion, bay leaf, thyme, salt, & pepper.
Bake at for 1-1/2 hours.
Baste every 20 minutes with butter & juices. Let cool.
Remove & shred the meat.
Mix the egg yolk, mustard, vinegar, soy sauce,
sesame oil, peanut oil, salt & pepper.
Mix the cabbage, lettuce, snow peas, & chicken. Toss with dressing.
Sprinkle with sesame seeds, serve.