Recipe: Le Grand Buffet Chinese Chicken Salad with Dijon-Sherry Dressing

LE GRAND BUFFET CHINESE CHICKEN SALAD
From: Le Grand Buffet, Beverly Hills, CA

DIJON-SHERRY DRESSING:
1/2 inch ginger root, peeled
1/4 cup dry sherry
2 egg yolks*
2 tablespoons Dijon mustard
2 teaspoons sugar
1 lemon, juice only
1/2 cup olive oil
1/2 cup peanut oil (or sesame oil)
2 tablespoons light soy sauce
1/4 teaspoon salt
1/8 teaspoon white pepper
FOR THE SALAD:
8 boneless skinless chicken breasts
1 1/2 cups chicken broth
1 cup green onions, sliced diagonally
1 cup water chestnuts, canned, sliced, drained
1 cup sesame seeds, lightly toasted
1 pound snow pea pods, fresh, julienned

TO MAKE THE DRESSING:
Marinate ginger root in sherry several hours or overnight.

Beat egg yolks with mustard. Add sugar and lemon juice and stir to dissolve.

Combine oils. Add oils in thin stream to yolk mixture, whisking constantly until thickened and smooth.

Remove ginger root from sherry; add sherry to yolk mixture with soy sauce.

TO MAKE THE SALAD:
Poach chicken breasts in chicken broth over medium heat for 20 minutes, or until done. Let cool in broth.

Crisp green onions in bowl of ice water.

Cut meat into 1/4-inch strips. Mix chicken, water chestnuts, sesame seeds, pea pods, and green onions in large bowl.

Toss salad with dressing. Season with salt and pepper.

Servings: 4
Adapted from source: The LA Times Cookbook

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*Cooking Egg Yolks for Use in Recipes:
Because egg yolks are a fine growth medium for bacteria, cook them for use in mayonnaise, The following method can be used with any number of yolks.

In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160 degrees F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe. - Source: the American Egg Board