Title: Chinese Bbq Chicken Salad
Categories: Poultry Chinese Bbq
Yield: 1 Servings

1	ts	Salt & 1 teaspoons soy
		Sauce
2	ts	Sherry
		Sauce:
2	ts	Red wine vinegar & 1/4 cup
		Soy sauce
2	ts	Dark sesame oil & 2 tbsp.
		Sugar
2	ts	Hoisin sauce & 2 stalks
		Green onion shredd
		Salad:
3/4		Head lettuce -- torn into
	sm	Piec
1 1/2		Boneless, skinless chicken
		Breasts
3	ts	Sesame seeds
		Mai Fun Noodles or Sai Fun
		Noodles (Chines
		Oil for deep frying

The night (or morning) before serving: mix marinade ingredients, cut chicken into cubes about 3/4 inch or smaller, and mix chicken pieces with marinade.

Bake chicken and marinade in dish large enough so that chicken pieces are spread out (not in a big pile). Bake approximately 25 to 30 minutes at 350 degrees until chicken pieces are cooked. After sufficient cooling period, place chicken in refrigerator to chill/store.

While baking chicken, mix sauce. Place in refrigerator to chill.

Anytime before serving: Pour oil in wok or pan until it is at least one inch deep (two or three inches is much better!). Heat to 375 or 400 degrees. Place a single Mai Fun noodle in hot oil to test. If the oil is hot enough, the noodle will instantly expand like crackly popcorn.

Place small quantities of noodles in the hot oil. They will expand instantly. Be sure all noodles are cooked. Sometimes the expansion will lift noodles out of the oil before they cook. Flip the uncooked noodles into the hot oil so they cook too. The cooked noodles don't retain much oil.

Cook enough noodles to match the amount of lettuce/bean sprouts. The noodles will shrink when you add the sauce.

Before serving: Mix lettuce and bean sprouts. Place in bowl twice as large as the lettuce/bean sprouts. Remove the chicken from the refrigerator. Mix with the lettuce and bean sprouts. Add the noodles. Mix with the salad. Sprinkle sesame seeds on top of salad. Remove the sauce from the refrigerator. Stir and pour over salad. Serve immediately.

Recipe By : whitney@shalom.sybase.com (Whitney Martin)

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