2 whole chicken breasts, split, skinned, and boned
1 1/2 c. chicken stock
1/2 c. sliced green onions
1/2 c. sliced water chestnuts, drained
1/4 c. sesame seed, lightly toasted
1/4 lb. snow peas, ends and strings removed, cut in julienne strips
Dressing
Salt and freshly ground black pepper to taste

Simmer chicken breasts in chicken stock at 225 degrees for 15 minutes. Let cool in broth; remove; cut meat in 1/4-inch strips. Mix chicken, green onions, water chestnuts, sesame seed, and snow peas in large bowl.

Toss with enough Dressing to coat ingredients. Season with salt and pepper. Serve immediately. Makes 4 servings.

DRESSING:

1 1/4 inch slice fresh gingerroot, peeled
2 tbsp. dry sherry
1 egg yolk
1 tbsp. Dijon mustard
1 1/2 tsp. fresh lemon juice
1/2 c. peanut oil or 1/4 c. peanut oil and 1/4 c. olive oil
1 tbsp. soy sauce
Salt and freshly ground white pepper to taste

Marinate gingerroot in sherry 3 hours. Beat yolk with mustard. Add lemon juice; beat to combine. Add oil in thin stream, whisking constantly until thickened and smooth.