INGREDIENTS:½ cup soy sauce
½ cup rice wine vinegar
½ cup vegetable or peanut oil
½ cup roasted sesame seed oil
¼ cup fresh ginger root, minced
3 Tbsp. sugar
3 Tbsp. dry mustard
4 pounds chicken breast, boned and skinned, steamed and cubed
2 cups red onions, narrow wedges
2 cups pea pods, fresh or thawed frozen, slivered
12 crusty round rolls, split, buttered
as needed, lettuce or water cress
3 Tbsp. sesame seeds, toastedDIRECTIONS:Mix dressing of soy sauce, vinegar, oils, ginger, sugar and mustard. Add chicken, onion and pea pods. Toss well. Chill at least 4 hours to blend flavors. Fill each roll with lettuce and about 1 cup chicken salad. Sprinkle with sesame seeds. Accompany with crispy noodles if desired.SERVINGS:12 servingsPHOTO CREDIT:Photo Credit: NATIONAL ONION ASSOCIATION