Yield: 4 servings
|2 \N||CHICKEN BREASTS OR 2 DRUMSTICK-THIGHS|
|2 quarts||VEGETABLE OIL|
|8 \N||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 \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. Temperature(s): COLD Effort: AVERAGE Time: 00:30 Source: MADAME WU'S GARDEN Comments: WILSHIRE BLVD.,LOS ANGELES Comments: BEVERAGE: CHINESE TEA