Chicken salad #3

Yield: 4 Servings

Measure Ingredient
2 \N Chicken breasts or drumstick- thighs
2 quarts Vegetable oil
8 \N Squares wanton dough; cut in 1/8-inch strips
⅓ \N 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 \N 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.




From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .

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