1¼ lbs boneless, skinless chicken breast, cooked and cut julienne
8 oz fresh pea pods, blanched and halved lengthwise
½ cup chopped green onions
1½ cups thinly sliced mushrooms
kosher salt and freshly ground pepper, to taste
½ lb won ton skins
1 x 11 oz can mandarin oranges, drained
1 cup sesame dressing - as follows for sesame dressing ( use only 1 cup of this) ;
1 egg yolk
¼ cup soy sauce
¼ cup vinegar
¼ cup sugar
¼ tspn pepper
1 cup sesame oil (see cooks note)
½ cup vegetable oil
Preparation & Cooking Instructions :
Prepare sesame dressing : In heavy saucepan, combine yolk and soy sauce.
Cook over very low heat, stirring constantly, until mixture reaches 160°F
on thermometer. Set pan in ice water and stir to cool quickly.
In food processor or blender, combine yolk-soy sauce mixture, vinegar,
sugar and pepper; blend well. Slowly add oils, mixing until incorporated.
For Pasta salad : In large bowl, combine pasta, chicken, pea pods, onions
and mushrooms. Toss gently.
Pour dressing over mixture and toss to coat. Add salt and pepper to taste.
Before serving, prepare won ton skins: Slice won ton skins into ¼"
strips and fry in vegetable oil heated to 350°F, until crisp. They will
brown in 30 to 60 seconds.
Garnish salad with won tons and mandarin oranges. Makes 6 to 8 servings.
Cooks note: For less strong a sesame flavor in the dressing, the ratio of
sesame oil to vegetable oil can be adjusted.