Chicken Salad Imperial B1
chicken, chinese, main dish, poultry, salads
6 cup chicken broth or 3 lb can of chicke; n stock
1 (4-lb) chicken
6 cup peanut oil
5 green onions, tops & bottoms
1 head iceberg lettuce, cut into stri; ps 1/4 in. by 2 in
3/4 lb carrots, cut into strips
2 1/4 oz picked scallions tops & bottoms cut; into strips
2 1/2 oz picked red ginger, cut into long, t; hin strips
1 1/2 oz chinese pickles, cut into thin stri; ps
2 1/2 tablespoon each peanuts and coco- nut, roasted; and ground
1 1/4 tablespoon sesame seeds
1/4 teaspoon each salt & sugar
1/8 teaspoon black pepper
1/2 teaspoon powdered hot mustard, mixed with
1/2 teaspoon water
1 1/4 tablespoon each hoisin sauce , chinese barcecu; e sauce & oyster sauce
1/2 teaspoon soy sauce
1/2 teaspoon sesame oil
1/2 cup parsley, chopped fine
1/4 lb 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 thr- ough. 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 serv- ing, 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.
Yield: 4 servings