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Cold-Smoked Chicken with Baby Bok Choy and Cashew Salad

Name: Cold-Smoked Chicken with Baby Bok Choy and Cashew Salad
Cuisine: chinese
Ingredients: 6 baby bok choy, separated into leaves; 2 tablespoons rice vinegar (not seasoned); 1 tablespoon soy sauce; 2 teaspoons hoisin sauce; 1/2 teaspoon black pepper; 1/4 teaspoon Chinese five-spice powder; 1/4 cup vegetable oil; 2 tablespoons Asian sesame oil; 2 tablespoons sesame seeds, toasted; 3 cooked cold-smoked chicken legs (see cooks' note, below), skin discarded and meat finely shredded (3 cups); 1 small seedless cucumber (usually plastic-wrapped), halved lengthwise, cored, and cut into 1/8-inch-thick matchsticks; 1/2 cup chopped fresh cilantro; 1/2 cup roasted unsalted cashews (2 1/2 oz)

A small grocery run gets this on the table.

Ingredients

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directions

1.
Blanch bok choy in a 4- to 6-quart pot of boiling salted water until just wilted but still bright green, about 30 seconds. Drain in a colander, then rinse under cold water to stop cooking and drain well.
2.
Whisk together vinegar, soy sauce, hoisin sauce, pepper, and five-spice powder in a small bowl, then add oils in a slow stream, whisking until combined. Stir in sesame seeds.
3.
Toss together chicken, cucumber, cilantro, and 1/3 cup dressing in a bowl.
4.
Divide bok choy among 4 serving bowls and spoon chicken salad on top. Drizzle with some of remaining dressing and sprinkle with cashews. Transfer remaining dressing to an airtight container and chill for another use.

Recipes sourced from Epicurious.com.

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