Instructions: Place the onion, peppercorns, bay leaf, and thyme in a large pot. Add the chicken to the pot with just enough cold water to cover. Cover, and bring to a simmer. Then uncover, and cook for 1 hour. Drain the chicken, reserving the cooking liquid, and set the chicken aside to cool. Discard the seasonings, and refrigerate or freeze the stock for future use.

When the chicken is cool enough to handle, remove the skin, and discard. Shred the meat from the chicken, and chop it very fine. Refrigerate, covered, until well chilled.

In a small bowl, mix together the mayonnaise and sesame oil. Add the mixture to the chicken, and combine well. Add the cilantro, chives, and scallions, and combine well. Add salt and pepper to taste. Refrigerate, covered, until ready to use.

Spread each bread slice with butter, reserving some butter for garnishing. Spread an even layer of chicken salad onto half of the slices of bread. Top with the other half of the slices to make sandwiches. Smooth out any protruding chicken salad on either side. If necessary, trim the crusts. Cut each sandwich on the diagonal.

For a buffet lunch or an afternoon tea, serve tea sandwiches in "boxes" made from hollowed-out loaves of bread.

Makes 2 dozen.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.