- 2 teaspoons dry Chinese or English (Coleman's) mustard
- 1/4 cup rice wine vinegar
- 1 teaspoon soy sauce
- 2 tablespoons light sesame oil
- 2 tablespoons peanut oil
- Salt
- Freshly ground black pepper
- Chicken Salad:
- 1 (3 pound) chicken, cavity filled with finely diced celery, carrot, onion, garlic, bay leaf, thyme, salt and pepper
- 2 ounces unsalted butter, melted
- 1 medium head Napa cabbage
- 1 cup romaine lettuce, cut into 1/4-inch julienne strips
- 10 snow peas, cut into 1/4-inch julienne strips
- 1 tablespoon sesame seeds, toasted
- 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.