Chicken And Vegetable Salad With Chinese Sesame Sauce

Ingredients

• 1 ½ tsp (7 ml) hot mustard powder
• ¼ cup (50 ml) sesame paste or peanut butter
• 1 tbsp (15 ml) sesame oil (or 2 tbsp (25 ml) if using peanut butter)
• 4 tsp (20 ml) vinegar, preferably rice vinegar
• 2 tsp (10 ml) soya sauce
• 1 tsp (5 ml) minced garlic
• 1 tsp (5 ml) granulated sugar
• ½ tsp (2 ml) fish sauce (optional)
• ¼ tsp (1 ml) white pepper
• ¼ tsp (1 ml) salt
• ¼ tsp (1 ml) salt
• 1 stalk celery
• 10 black peppercorns
• 4 slices ginger root
• 2 green onions; 1 whole, 1 finely sliced
• 1 stalk coriander (cilantro) (optional)
• 1 chicken breast (with bones and skin)
• napa cabbage or lettuce leaves (3 or 4), cut into large shred
• 1 2-inch (5 cm) daikon radish or 6 red radishes, sliced
• 1 3-inch (7.5 cm) piece cucumber, sliced
• 1 green finger chili, sliced into rings
• 1 tbsp (15 ml) finely chopped red bell pepper
• 1 tbsp (15 ml) coriander leaves (cilantro)
• 1 tsp (5 ml) toasted white sesame seeds for garnish (optional)
• 1 tsp (5 ml) toasted black sesame seeds for garnish (optional)