Title: Chicken Salad Imperial B1
Categories: Poultry Chinese Salad
Yield: 4 Servings
| 6 | c | CHICKEN BROTH OR 3 lb CAN OF CHICKEN STOCK |
| 1 | | (4-lb) CHICKEN |
| 6 | c | PEANUT OIL |
| 5 | | GREEN ONIONS, TOPS & BOTTOMS |
| 1 | | HEAD ICEBERG LETTUCE, CUT INTO STRIPS 1/4 IN. BY 2 IN |
| 3/4 | lb | CARROTS, CUT INTO STRIPS |
| 2 1/4 | oz | PICKED SCALLIONS TOPS & BOTTOMS CUT INTO STRIPS |
| 2 1/2 | oz | PICKED RED GINGER, CUT INTO LONG, THIN STRIPS |
| 1 1/2 | oz | CHINESE PICKLES, CUT INTO THIN STRIPS |
| 2 1/2 | tb | EACH PEANUTS AND COCO- NUT, ROASTED AND GROUND |
| 1 1/4 | tb | SESAME SEEDS |
| 1/4 | ts | EACH SALT & SUGAR |
| 1/8 | ts | BLACK PEPPER |
| 1/2 | ts | POWDERED HOT MUSTARD, MIXED WITH |
| 1/2 | ts | WATER |
| 1 1/4 | tb | EACH HOISIN SAUCE , CHINESE BARCECUE SAUCE & OYSTER SAUCE |
| 1/2 | ts | SOY SAUCE |
| 1/2 | ts | SESAME OIL |
| 1/2 | c | PARSLEY, CHOPPED FINE |
| 1/4 | lb | WON TON PASTRY, CUT IN LONG STRIPS & DEEP FRIED |
The day before, either prepare the chicken broth using a standard recipe or
use canned chicken broth for convenience. Slowly simmer the chicken broth
until the meat is cooked thr- ough. Place the chicken out overnight to dry.
The next day, deep fry it in peanut oil and then separate the meat from the
bones. With your hands, tear the meat into long narrow strips. Cut the
green onions, carrots, ginger, and pickles into long strips. Combine the
green onions, lettuce, carrots, scallions, red ginger, pickles, peanuts,
coconut, and sesame seed. Mix well. Add the chicken. Starting with the
sugar, mix the rest of the ingredients with the exception of the parsley
and won ton until thoroughly combined. Just before serv- ing, add the
parsley and won ton pastry and toss lightly. Temperature(s): COLD Effort:
AVERAGE Time: 01:00 Source: IMPERIAL PALACE Comments: CHINATOWN, SAN
FRANCISCO. Comments: WINE: GRGICH HILLS CHARDON. '81.