Chicken Salad Chinois

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 Tbl. light sesame oil 
3 Tbl. peanut oil 
salt 
pepper 
1 (3 pound) 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 
 

Fill chicken with celery, carrot, onion, bay leaf, thyme, salt, and pepper. Bake at 425 degrees F. for 1 1/2 hours.  
Let cool.  Remove and shred meat.

 
Mix the egg yolk, mustard, vinegar, soy sauce, sesame oil, peanut oil,
salt and pepper. 

Mix the cabbage, lettuce, snow peas, and chicken.  Toss with dressing.  Sprinkle with sesame seeds. Serve.

 

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