- 6 baby bok choy, separated into leaves
- 2 tablespoons rice vinegar (not seasoned)
- 1 tablespoon soy sauce
- 2 teaspoons hoisin sauce
- 1/2 teaspoon black pepper
- 1/4 teaspoon Chinese five-spice powder
- 1/4 cup vegetable oil
- 2 tablespoons Asian sesame oil
- 2 tablespoons sesame seeds, toasted
- 3 cooked cold-smoked chicken legs (see cooks' note, below), skin discarded and meat finely shredded (3 cups)
- 1 small seedless cucumber (usually plastic-wrapped), halved lengthwise, cored, and cut into 1/8-inch-thick matchsticks
- 1/2 cup chopped fresh cilantro
- 1/2 cup roasted unsalted cashews (2 1/2 oz)
- Blanch bok choy in a 4- to 6-quart pot of boiling salted water until just wilted but still bright green, about 30 seconds. Drain in a colander, then rinse under cold water to stop cooking and drain well.
- Whisk together vinegar, soy sauce, hoisin sauce, pepper, and five-spice powder in a small bowl, then add oils in a slow stream, whisking until combined. Stir in sesame seeds.
- Toss together chicken, cucumber, cilantro, and 1/3 cup dressing in a bowl.
- Divide bok choy among 4 serving bowls and spoon chicken salad on top. Drizzle with some of remaining dressing and sprinkle with cashews. Transfer remaining dressing to an airtight container and chill for another use.