Recipe - Chicken Salad Imperial

6 cup Chicken broth or
1 cn Chicken stock; 3lb
1 4lb. chicken
6 cup Peanut oil
5 Green onions; tops & bottoms
1 Head Iceberg lettuce; cut
into strips One fourth in. by 2
in.
Three fourths pound Carrots; cut into strips
2 One fourth ounce Picked scallions tops &
bottoms cut into strips
2 One half ounce Picked red ginger; cut into
long; thin strips
1 One half ounce Chinese pickles; cut into
thin strips
2 One half tablespoon Each peanuts and coconut;
roasted and ground
1 One fourth tablespoon Sesame seeds
One fourth teaspoon Each salt & sugar
1/8 teaspoon Black pepper
One half teaspoon Powdered hot mustard mixed
with
One half teaspoon Water
1 One fourth tablespoon Each hoisin sauce; Chinese
barcecue sauce & oyster
sauce
One half teaspoon Soy sauce
One half teaspoon Sesame oil
One half cup Parsley; chopped fine
One fourth pound 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, http://www.erols.com/hosey.