Yield: 4 Servings
|6 cups||Chicken broth -or-|
|1 can||Chicken stock; 3-lb|
|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|
|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.
CHINATOWN, SAN FRANCISCO.
WINE: GRGICH HILLS CHARDON. '81.
From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .