Chicken salad #3
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | teaspoon | Salt |
| ½ | Head lettuce; shredded | |
Directions
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, .