Asian style chicken salad

Ingredients

Dressing

• 1/4  cup     soy sauce
• 3 tsp          s rice-wine vinegar
• 1 1/2 tsp     brown sugar
• 1 1/2 tsp     sesame oil
• 1 1/2 tsp     chile-garlic sauce
• 3 tsp           canola oil
• 1 tsp           fresh ginger
• 2                 garlic, minced
• 1                 tahini paste
• 3/4 cup       chicken-poaching liquid

Salad

• 2 tsp             sesame seeds
• 8 cups          shredded cabbage
• 1 1/2 cups    grated carrots
• 5                   radishes, sliced
• 3 1/2 cups    shredded skinless cooked chicken

Method

1. To prepare dressing: Combine soy sauce, vinegar, brown sugar, sesame oil and chile-garlic sauce in a glass measuring cup; stir to blend. Heat canola oil in a small saucepan over medium-high heat. Add ginger and garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add the soy sauce mixture to the pan; bring to a simmer. Whisk in tahini and broth (or poaching liquid); cook until reduced slightly, 3 to 4 minutes. Let cool.
2. To prepare salad: Heat a small dry skillet over medium-low heat. Add sesame seeds and cook, stirring, until lightly browned and fragrant, 1 to 2 minutes. Transfer to a small plate to cool.
3. Combine cabbage, carrots, radishes, scallions and chicken in a large shallow bowl. Stir dressing to recombine and drizzle over the salad; toss to coat. Sprinkle the sesame seeds on top.