Chinese Chicken Salad B1
chicken, chinese, pasta, salads
2 chicken breasts or drumstick-thighs
2 quart vegetable oil
8 squares wonton dough - cut in 1/8 i; nch. strips
1/3 pkg rice noodles
1 teaspoon liquid mustard
1 teaspoon chinese five-spice powder
1 teaspoon sesame oil
2 tablespoon toasted almonds - (finely chopped)
1/2 cup thinly sliced green onions - (white; part only)
1/2 teaspoon salt
1/2 head lettuce; shredded
Place chicken in pot, cover with water. Bring to boil, simmer 20 minutes. Remove, drain on paper towels. Place vegetable oil in deep-fryer, heat to 350 F. 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 with hot oil & should be removed instantly, before oil is absorbed. Drain on paper towels.
Deep-fry chicken 5 minutes. 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.
Temperature(s): COLD Effort: AVERAGE Time: 00:30 Source: MADAME WU'S GARDEN Comments: WILSHIRE BLVD., LOS ANGELES Comments: BEVERAGE: CHINESE TEA
Yield: 4 servings