Title: Chinese Chicken Salad B1
Categories: Poultry Chinese Salad
Yield: 4 Servings
| 2 | | CHICKEN BREASTS OR 2 DRUMSTICK-THIGHS |
| 2 | qt | VEGETABLE OIL |
| 8 | | SQUARES WANTON DOUGH, CUT IN 1/8 INCH. STRIPS |
| 1/3 | pk | RICE NOODLES |
| 1 | ts | LIQUID MUSTARD |
| 1 | ts | CHINESE FIVE-SPICE POWDERED |
| 1 | ts | SESAME OIL |
| 2 | tb | TOASTED ALMONDS, FINELY CHOPPED |
| 1/2 | c | THINLY SLICED GREEN ONIONS (WHITE PART ONLY) |
| 1/2 | ts | SALT |
| 1/2 | | HEAD LETTUCE, SHREDDED |
Place chicken in pot, cover w/ water. Bring to boil, simmer 20 min. Remove,
drain on paper towels. Place vegetable oil in deep-fryer, heat to 350. Test
for readiness by dropping a rice noodle into oil. If it sinks, oil isn't
hot enough. When it pops up immediately, put in dough strips, fry to a
light tan color. Remove and drain on paper towels. Divide noodles into 3
parts, deep-fry separately. Noodles should explode on contact w/ hot oil &
should be removed instantly, before oil is absorbed. Drain on paper towels.
Deep-fry chicken 5 min. Remove, drain on paper towels. Bone, cut into
strips, including skin. Place chicken meat in large bowl. Add mustard,
five-spice powder, sesame oil, soy sauce, almonds, green onions, & salt.
Mix well. Add crisp-fried wonton strips & noodles; mix well. They'll break.
Pile salad on bed of lettuce, don't toss. Temperature(s): COLD Effort:
AVERAGE Time: 00:30 Source: MADAME WU'S GARDEN Comments: WILSHIRE BLVD.,LOS
ANGELES Comments: BEVERAGE: CHINESE TEA