Cantonese chicken salad with cashews

Yield: 6 servings

Measure Ingredient
2 cups Peanut or vegetable oil
2 ounces Rice stick noodles
1 tablespoon Dry spicy mustard
1½ tablespoon Water
1 pinch Sugar
1 pinch Salt
1 Roast Chicken Deli (Cantonese-style) left whole
4 tablespoons Roast chicken juices
2 teaspoons Soy sauce
1 tablespoon Vinegar
1 teaspoon Asian sesame oil
4 Green onions mostly white section, cut into 2" long fine shreds
1 bunch Fresh coriander leaves
2 tablespoons Toasted sesame seeds
6 cups Shredded iceberg lettuce =OR=- Romaine lettuce
1 cup Roasted cashews

IN A WOK OR SMALL SAUCEPAN heat the oil to 375F. Pull noodles apart into 4 small batches. Add 1 small handful at a time into the hot oil.

They should puff within a few seconds. If they do not, the oil is not hot enough. With chopsticks or tongs, remove noodles and drain on paper towel. Repeat with the remaining noodles. Lightly crumble noodles. Makes about 4 cups. In a small bowl, blend thoroughly the mustard, water, sugar and salt; set aside for at least 10 minutes.

Open the cavity of the roast chicken; pour out the juices and add them to any juices accompanying the chicken. Strain and degrease the juice. Mix 4 tablespoons of the strained juice with soy sauce, vinegar and sesame oil; set aside. Remove the chicken meat from the bones. Hand shred by tearing the meat into ¼-by-2-inch-long shreds.

Cut skin into 1½-inch long thin slivers. In a large bowl mix together the skin, chicken and reserved mustard mixture. Add the green onions, coriander, sesame seeds and reserved roasting juice mixture; toss together like a salad. Just before serving, add lettuce and cashews; toss together. Arrange over a bed of crumbled rice stick noodles. Serve at room temperature.

JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK

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