Title: Chicken Salad #3
Categories: Salad
Yield: 4 Servings

2 Chicken breasts or
-drumstick-
2 -thighs
2 qt Vegetable oil
8 Squares wanton dough; cut in
-1/8-inch strips
1/3 Pakage rice noodles
1 ts Liquid mustard
1 ts Powdered Chinese five-spice
1 ts Sesame oil
2 tb Toasted almonds; chopped
-fine
1/2 c Thinly sliced green onions
-(white part only)
1/2 ts Salt
1/2 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.

MADAME WU'S GARDEN

WILSHIRE BLVD.,LOS ANGELES

BEVERAGE: CHINESE TEA

From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.