Recipe - Chinese Chicken Salad B1

2 CHICKEN BREASTS OR
2 DRUMSTICKTHIGHS
2 qt VEGETABLE OIL
8 SQUARES WANTON DOUGH, CUT IN
1/8 INCH. STRIPS
1/3 pack RICE NOODLES
1 teaspoon LIQUID MUSTARD
1 teaspoon CHINESE FIVESPICE
POWDERED
1 teaspoon SESAME OIL
2 tablespoon TOASTED ALMONDS, FINELY
CHOPPED
One half cup THINLY SLICED GREEN
ONIONS (WHITE PART ONLY)
One half teaspoon SALT
One half 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 deepfryer, 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, deepfry separately. Noodles should explode on contact w/ hot oil &
should be removed instantly, before oil is absorbed. Drain on paper towels.
Deepfry chicken 5 min. Remove, drain on paper towels. Bone, cut into
strips, including skin. Place chicken meat in large bowl. Add mustard,
fivespice powder, sesame oil, soy sauce, almonds, green onions, & salt.
Mix well. Add crispfried 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
Posted to MMRecipes Digest by BeadGirl2@aol.com BeadGirl2@aol.com on 26
Fday,, ebruary 199