Chicken Salad Chinois

posted by Ann 06-18-98 6:15 PM

Chicken Salad Chinois

3 pounds chicken; Whole Roasting Chicken
Celery,carrot,onion,bay leaf, thyme salt and pepper for cavity of chicken
2 oz unsalted butter, melted
1 egg yolk*
2 tsp. dry Chinese mustard
1/4 cup rice wine vinegar
1 tsp. soy sauce
2 T light sesame oil
3 T peanut oil
1 medium Napa cabbage head, julienned
1 cup romaine lettuce, julienned
10 snow peas, julienned
1 tsp. black sesame seeds
* optional

Preheat oven to 425.

Fill chicken with celery, carrot, onion, bay leaf, thyme, salt, & pepper. Bake 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 an oriental dressing. Sprinkle with sesame seeds, serve.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line