Marukan Chinese Chicken Salad

INSTRUCTIONS

Pickled Mandarin Orange Segments:

Bring seasoned gourmet vinegar to simmer, add mandarin orange segments and remove from heat. Allow to sit and pickle for 2-3 hours.

Chicken Confit:

Brown chicken thighs on medium-high heat in small amount of sesame oil. Add remaining oil to pan and place in 260 degree oven for 3-4 hours until chicken is tender. When ready, allow chicken to cool and remove from oil. Reserve remaining oil for vinaigrette.

Candied Cashews:

Combine honey and cashews, cook at 375 until candied, allow to cool.

Mandarin & Sesame Vinaigrette:

Combine reserved sesame oil and pickling liquid. Use mandarin juice to sweeten and season with salt and pepper.

Salad Assembly:

Toss napa cabbage, pickled orange segments, candied cashews, and chicken with vinaigrette. Top with tossed chow mein noodles, sesame seeds and furikake seasoning.