1 frying chicken (3 to 3-1/2 lbs.)
Mustard Dressing (recipe follows)
1-1/4 to 1-1/2 qts. shredded iceberg lettuce
2 tbsp. soy sauce
1/4 c. sesame seeds
1/4 c. each chopped fresh cilantro (coriander) and sliced green onions

Rinse chicken and pat dry. Place soy sauce in a deep bowl; add chicken and turn to coat. Cover and refrigerate, turning often, for at least 2 hours or until next day.

Lift chicken from bowl and place, breast side up, on a rack in a roasting pan. Roast in a 425 degree oven until skin is crisp and browned and meat near thighbone is no longer pink when slashed (about 45 minutes). Let cool on rack.

Strip meat, with skin attached, from bones; cut into 1/4 inch slivers. (At this point, you may cover and refrigerate until next day).

Prepare Mustard Dressing and set aside. Toast sesame seeds in a wide frying pan over medium heat, shaking pan often, until seeds are golden (about 2 minutes).

Just before serving, arrange lettuce in a 1/2 inch bed on a large platter. In a large bowl, combine chicken, sesame seeds, cilantro, onions and dressing. Mix, lifting with 2 forks, until well blended. Mound chicken mixture on lettuce. Makes about 4 servings.

MUSTARD DRESSING:

Combine 1 tablespoon each dry mustard and water; stir until well blended. Add 1/4 cup each sesame oil and salad oil, 2 tablespoons lemon juice, 4 teaspoons each sugar and soy sauce, and 1 teaspoon Chinese five-spice or 1/2 teaspoon ground cinnamon. Mix until well blended.