Recipe - Cantonese Chicken Salad With Cashews

2 cup Peanut or vegetable oil
2 ounce Rice stick noodles
1 tablespoon Dry spicy mustard
1 One half tablespoon Water
1 pn Sugar
1 pn Salt
1 Roast Chicken
Deli (Cantonesestyle)
left whole
4 tablespoon Roast chicken juices
2 teaspoon Soy sauce
1 tablespoon Vinegar
1 teaspoon Asian sesame oil
4 Green onions
mostly white section,
cut into
2" long fine shreds
1 bn Fresh coriander leaves
2 tablespoon Toasted sesame seeds
6 cup Shredded iceberg lettuce
=OR= Romaine lettuce
1 cup Roasted cashews

IN A WOK OR SMALL SAUCEPAN heat the oil to 375F. Pull noodles apart into 4
small batches. Add 1 small handful at a time into the hot oil. They should
puff within a few seconds. If they do not, the oil is not hot enough. With
chopsticks or tongs, remove noodles and drain on paper towel. Repeat with
the remaining noodles. Lightly crumble noodles. Makes about 4 cups. In a
small bowl, blend thoroughly the mustard, water, sugar and salt; set aside
for at least 10 minutes. Open the cavity of the roast chicken; pour out the
juices and add them to any juices accompanying the chicken. Strain and
degrease the juice. Mix 4 tablespoons of the strained juice with soy sauce,
vinegar and sesame oil; set aside. Remove the chicken meat from the bones.
Hand shred by tearing the meat into 1/4by2inchlong shreds. Cut skin
into 1 1/2inch long thin slivers. In a large bowl mix together the skin,
chicken and reserved mustard mixture. Add the green onions, coriander,
sesame seeds and reserved roasting juice mixture; toss together like a
salad. Just before serving, add lettuce and cashews; toss together. Arrange
over a bed of crumbled rice stick noodles. Serve at room temperature.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini