CHINOIS CHICKEN SALAD Recipe

By jargrr

Ingredients

• 2 2 2teaspoons TEASPOON_USVolumedry Chinese or English (Coleman's) mustard
• 1/4 .25 .25cup CUP_USVolumerice wine vinegar
• 1 1 1teaspoon TEASPOON_USVolumesoy sauce
• 2 2 2tablespoons TABLESPOON_USVolumelight sesame oil
• 2 2 2tablespoons TABLESPOON_USVolumepeanut oil (2-3 for 4 servings)
• Salt
• Freshly ground black pepper
• One 3 pound chicken, cavity filled with finely diced celery, carrot, onion, garlic, bay leaf, thyme, salt and pepper
• 2 2 2ounces OUNCE_USVolumeunsalted butter, melted
• 2 2 2small heads, or 1 medium head Napa cabbage
• 1 1 1cup CUP_USVolumeromaine lettuce, cut into 1/4 inch julienne strips
• 10 10 10snow peas, cut into 1/4 inch julienne strips
• 1 1 1tablespoon TABLESPOON_USVolumesesame seeds, toasted

Details

Servings 2
Adapted from wolfgangpuck.com

Preparation

Step 1

Prepare the vinaigrette. Place all the vinaigrette ingredients, except peanut oil, in a blender and blend until smooth. Add peanut oil slowly and correct the seasonings.

Preheat the oven to 425 degrees F.

Place the chicken on a rack in a roasting pan and baste it with some of the butter. Roast for about 1 1/2 hours, or until just done. (The juices should run clear.) Baste every 15 or 20 minutes with the butter and the drippings.

Select 4 to 8 nice looking leaves from the Napa cabbage and reserve them. Slice the remaining cabbage into 1/4 inch julienne strips.

Shred the meat from the breasts and thighs of the chicken.(Use the remaining meat and the carcass for chicken stock. See separate recipe.)

Combine the chicken, cabbage, romaine and snow peas in a bowl and toss with enough vinaigrette to coat the salad nicely. Note: Serves 4 appetizer or 2 entrée salads