Recipe - Chicken Salads Imperial

6 cup Chicken broth; or...
3 pound Can of chicken stock
1 (4lb) chicken
6 cup Peanut oil
5 Green onions
(tops & bottoms)
1 Head iceberg lettuce; cut
into strips 1/4" x 2"
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 Peanuts, roasted & ground
2 One half tablespoon Coconut, roasted and ground
1 One fourth tablespoon Sesame seeds
One fourth teaspoon Salt
One fourth teaspoon Sugar
1/8 teaspoon Black pepper
One half teaspoon Powdered hot mustard,
mixed with...
One half teaspoon Water
1 One fourth tablespoon Hoisin sauce
1 One fourth tablespoon Chinese barbecue sauce
1 One fourth tablespoon 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.

Temperature(s): COLD Effort: AVERAGE Time: 01:00 Source: IMPERIAL PALACE
Comments: CHINATOWN, SAN FRANCISCO. Comments: WINE: GRGICH HILLS CHARDON.
'81.

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