2. Remove pan from heat and let chicken continue to
cook in the hot stock, checking frequently.
When chicken is firmed up and insides are just past pink, remove from
stock an d cut into broad thin slices. Let cool completely.
4. In a mixing bowl combine mayonnaise, mustard,
lemon juice and remaining 2 teaspoons sesame oil; season to taste with
salt and pepper.
5. Add sliced chicken and toss to coat.
Refrigerate, covered, until ready to serve.
6. Sprinkle chicken with toasted sesame seeds and
serve on a pretty platter.