INGREDIENTS

INSTRUCTIONS

Place the onion, peppercorns, bay leaf, and thyme in a large pot. Add
the chicken to the pot with just enough cold water to cover. Cover,
and bring to a simmer. Then uncover, and cook for 1 hour. Drain the
chicken, reserving the cooking liquid, and set the chicken aside to
cool. Discard the seasonings, and refrigerate or freeze the stock for
future use.
When the chicken is cool enough to handle, remove the skin, and
discard. Shred the meat from the chicken, and chop it very fine.
Refrigerate, covered, until well chilled.
In a small bowl, mix together the mayonnaise and sesame oil. Add the
mixture to the chicken, and combine well. Add the cilantro, chives,
and scallions, and combine well. Add salt and pepper to taste.
Refrigerate, covered, until ready to use.
Spread each bread slice with butter, reserving some butter for
garnishing. Spread an even layer of chicken salad onto half of the
slices of bread. Top with the other half of the slices to make
sandwiches. Smooth out any protruding chicken salad on either side.
If necessary, trim the crusts. Cut each sandwich on the diagonal.
For a buffet lunch or an afternoon tea, serve tea sandwiches in
"boxes" made from hollowed-out loaves of bread.
Makes 2 dozen.
Source: ""Martha Stewart's Hors D'Oeuvres Handbook" by Martha Stewart"
S(Formatted for MC5): "Formatted for Mastercook: by Lynn Thomas -
Lynn_Thomas@prodigy.net" Copyright: "1999 - Clarkson N. Potter - $35"
Per serving: 168 Calories (kcal); 14g Total Fat; (77% calories from
fat); 9g Protein; 1g Carbohydrate; 57mg Cholesterol; 41mg Sodium Food
Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat;
0 Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.

A Message from our Provider:

“You’re not God’s judge. One day you’ll discover it’s the other way around”