Yield: 4 Servings
|2||Chicken breasts or drumstick- thighs|
|2 quarts||Vegetable oil|
|8||Squares wanton dough; cut in 1/8-inch strips|
|⅓||Pakage rice noodles|
|1 teaspoon||Liquid mustard|
|1 teaspoon||Powdered Chinese five-spice|
|1 teaspoon||Sesame oil|
|2 tablespoons||Toasted almonds; chopped fine|
|½ cup||Thinly sliced green onions (white part only)|
|½||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.
MADAME WU'S GARDEN
WILSHIRE BLVD.,LOS ANGELES
BEVERAGE: CHINESE TEA
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .