WHAT MAKES THIS CHICKEN SALAD CHINESE IS THE INCLUSION OF SESAME OIL AND SESAME SEEDS IN THE DRESSING. WHAT MAKES IT JEWISH IS THE GENEROUS SCATTERING OF GRIBENES, SOMETIMES REFERRED TO AS “JEWISH BACON”. WHEN ONE RENDERS CHICKEN SKIN FOR SCHMALZ (SOMETIMES REFERRED TO AS “JEWISH OLIVE OIL”) THE BI-PRODUCT IS CRACKLY-CRISP-SALTY SKIN. THE CONFLUENCE OF THESE TWO CULINARY CULTURES ELEVATES LEFTOVER CHICKEN TO A TWO-STAR LEVEL. IT SO IMPRESSED LIZ, OUR MAINE HOSTESS, THAT SHE INSISTED I PUBLISH THE RECIPE TOUTE SUITE OR WE SHOULD LOOK FOR OTHER ACCOMMODATIONS. SO, UNDER DURESS, ALTHOUGH ADMITTEDLY WITHOUT OBJECTION, I SHARE HER ENTHUSIASM WITH YOU.
PREHEAT OVEN TO 275º
STRIP THE SKIN OFF THE CHICKEN AND ARRANGE, FATTY SIDE DOWN, IN A CAST IRON SKILLET. PLACE IN THE OVEN AND ROAST FOR ABOUT 30 MINUTES OR UNTIL THE SKIN IS VERY CRISP. REMOVE AND DRAIN ON PAPER TOWELS.
BONE THE CHICKEN AND RESERVE THE MEAT.
PEEL THE ONION. SLICE LENGTHWISE IN HALF. THINLY SLICE INTO HALF MOONS AND SCATTER ON THE BOTTOM OF A BOWL. SEASON WITH SALT AND PEPPER.
ADD 1 TBSP OF WHITE WINE VINEGAR, 1/2 TSP OF SHERRY WINE VINEGAR, AND A DASH OF LEMON JUICE. MIX TOGETHER AND ALLOW TO MACERATE FOR 10 MINUTES.
MIX IN 1 TBSP OF SESAME OIL AND 4 TBSPS OF OLIVE OIL.
PUT THE SESAME SEEDS IN A SMALL FRYING PAN AND TOAST FOR A MINUTE OR TWO OVER A MEDIUM FLAME, SHAKING THE PAN SO THE SEEDS DON’T BURN. WHEN THEY START TO CHANGE COLOR AND YOU CAN SMELL THE SESAME SCENT, THEY’RE DONE.
WASH AND DRY THE LETTUCES. ARRANGE ON A SERVING PLATE OR BOWL.
CHOP THE CELERY STALKS INTO 1/4 INCH PIECES. IF YOU’RE USING FENNEL, SLICE IT IN HALF LENGTHWISE, REMOVE THE TOUGH WHITE WEDGE AT THE BASE AND SLICE THE HALF INTO THIN HALF MOONS.
COMBINE THE CHICKEN, CELERY, AND SESAME SEEDS IN THE BOWL WITH THE DRESSING, TURNING TO COAT.
CHOP FRESH HERBS AND ADD TO THE BOWL. EMPTY BOWL ONTO THE PLATTER WITH THE LETTUCES.
BREAK UP THE GRIBENES WITH YOUR FINGERS AND SCATTER OVER THE CHICKEN SALAD.
SERVES 4 OR MORE DEPENDING ON HOW MUCH CHICKEN YOU USE.
Ingredients
Directions
PREHEAT OVEN TO 275º
STRIP THE SKIN OFF THE CHICKEN AND ARRANGE, FATTY SIDE DOWN, IN A CAST IRON SKILLET. PLACE IN THE OVEN AND ROAST FOR ABOUT 30 MINUTES OR UNTIL THE SKIN IS VERY CRISP. REMOVE AND DRAIN ON PAPER TOWELS.
BONE THE CHICKEN AND RESERVE THE MEAT.
PEEL THE ONION. SLICE LENGTHWISE IN HALF. THINLY SLICE INTO HALF MOONS AND SCATTER ON THE BOTTOM OF A BOWL. SEASON WITH SALT AND PEPPER.
ADD 1 TBSP OF WHITE WINE VINEGAR, 1/2 TSP OF SHERRY WINE VINEGAR, AND A DASH OF LEMON JUICE. MIX TOGETHER AND ALLOW TO MACERATE FOR 10 MINUTES.
MIX IN 1 TBSP OF SESAME OIL AND 4 TBSPS OF OLIVE OIL.
PUT THE SESAME SEEDS IN A SMALL FRYING PAN AND TOAST FOR A MINUTE OR TWO OVER A MEDIUM FLAME, SHAKING THE PAN SO THE SEEDS DON’T BURN. WHEN THEY START TO CHANGE COLOR AND YOU CAN SMELL THE SESAME SCENT, THEY’RE DONE.
WASH AND DRY THE LETTUCES. ARRANGE ON A SERVING PLATE OR BOWL.
CHOP THE CELERY STALKS INTO 1/4 INCH PIECES. IF YOU’RE USING FENNEL, SLICE IT IN HALF LENGTHWISE, REMOVE THE TOUGH WHITE WEDGE AT THE BASE AND SLICE THE HALF INTO THIN HALF MOONS.
COMBINE THE CHICKEN, CELERY, AND SESAME SEEDS IN THE BOWL WITH THE DRESSING, TURNING TO COAT.
CHOP FRESH HERBS AND ADD TO THE BOWL. EMPTY BOWL ONTO THE PLATTER WITH THE LETTUCES.
BREAK UP THE GRIBENES WITH YOUR FINGERS AND SCATTER OVER THE CHICKEN SALAD.
SERVES 4 OR MORE DEPENDING ON HOW MUCH CHICKEN YOU USE.
