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 T light sesame oil
3 T peanut oil
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 425F.

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.

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