Chicken salad imperial

Yield: 4 Servings

Measure Ingredient
6 cups Chicken broth -or-
1 can Chicken stock; 3-lb
1 4-lb. chicken
6 cups Peanut oil
5 Green onions; tops & bottoms
1 Head Iceberg lettuce; cut into strips 1/4 in. by 2 in.
¾ pounds Carrots; cut into strips
2¼ ounce Picked scallions tops & bottoms cut into strips
2½ ounce Picked red ginger; cut into long; thin strips
1½ ounce Chinese pickles; cut into thin strips
2½ tablespoon Each peanuts and coconut; roasted and ground
1¼ tablespoon Sesame seeds
¼ teaspoon Each salt & sugar
⅛ teaspoon Black pepper
½ teaspoon Powdered hot mustard mixed with
½ teaspoon Water
1¼ tablespoon Each hoisin sauce; Chinese barcecue sauce & oyster sauce
½ teaspoon Soy sauce
½ teaspoon Sesame oil
½ cup Parsley; chopped fine
¼ pounds Won ton pastry; cut in long strips & deep fried

The day before, either prepare the chicken broth using a standard recipe or use canned chicken broth for convenience. Slowly simmer the chicken broth until the meat is cooked through. Place the chicken out overnight to dry.

The next day, deep fry it in peanut oil and then separate the meat from the bones. With your hands, tear the meat into long narrow strips. Cut the green onions, carrots, ginger, and pickles into long strips. Combine the green onions, lettuce, carrots, scallions, red ginger, pickles, peanuts, coconut, and sesame seed. Mix well. Add the chicken. Starting with the sugar, mix the rest of the ingredients with the exception of the parsley and won ton until thoroughly combined. Just before serving, add the parsley and won ton pastry and toss lightly.

IMPERIAL PALACE

CHINATOWN, SAN FRANCISCO.

WINE: GRGICH HILLS CHARDON. '81.

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

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