Chinese chicken salad b1

Yield: 4 servings

Measure Ingredient
2 CHICKEN BREASTS OR 2 DRUMSTICK-THIGHS
2 quarts VEGETABLE OIL
8 SQUARES WANTON DOUGH, CUT IN 1/8 INCH. STRIPS
⅓ pack RICE NOODLES
1 teaspoon LIQUID MUSTARD
1 teaspoon CHINESE FIVE-SPICE POWDERED
1 teaspoon SESAME OIL
2 tablespoons TOASTED ALMONDS, FINELY CHOPPED
½ cup THINLY SLICED GREEN ONIONS (WHITE PART ONLY)
½ teaspoon SALT
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. Temperature(s): COLD Effort: AVERAGE Time: 00:30 Source: MADAME WU'S GARDEN Comments: WILSHIRE BLVD.,LOS ANGELES Comments: BEVERAGE: CHINESE TEA

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