Recipe - Salad Of Southdown Lamb With Mustard Spices And Mushrooms

4 cup Water
Three fourths cup Dark soy sauce
1/3 cup Sugar
1/3 cup Chinese black or balsamic
vinegar
4 tablespoon Chopped ginger
4 lg Garlic cloves; bruised
Juice and half the peel of 1
medium orange
Three fourths teaspoon Fennel seed
1 lg Star anise
1 Piece Cinnamon stick ; (3”
long)
One fourth teaspoon Crushed hot chile flakes
3 pound Frying chicken; all fat
removed
(or two large game hens
Or 3 lbs chicken thighs;
skin removed)
3 tablespoon Toasted sesame oil; optional
6 cup Mixed savory baby greens
(such as endive; arugula,
frisee,,
Spinach; etc.)
3 md Oranges; peeled, seeded,
; and sectioned
=== GARNISH ===
Toasted sesame seeds
Cilantro sprigs

Heat the water, soy sauce, sugar, vinegar, ginger, garlic, orange juice and
peel, and dry spices in a pot large enough to hold liquid and chicken.
Simmer covered for 5 minutes. Add chicken or game hens and gently simmer
covered for 35 minutes (12 minutes if using thighs). Allow chicken to stand
off heat for 20 to 25 minutes or longer. The longer it stands the more
color and flavor from poaching liquid will be absorbed. Remove skin and
bones from chicken and discard. Lightly paint meat with sesame oil, if
using, and slice meat into long strips. Arrange greens attractively on 6
plates with orange segments. Carefully strain cooled poaching liquid and
drizzle a tablespoon or two over greens and top with cut or sliced up chicken.
Garnish with sesame seeds and cilantro sprigs. This recipe yields 6